INGREDIENTS:
- 16 ounces dry whole grain rotini or other pasta shape
- 1/2 cup extra virgin olive oil
- 2 cups fresh bite-size broccoli florets or chopped asparagus
- 1 large clove garlic, minced
- 1/3 cup red wine vinegar
- 3/4 cup grated Pecorino-Romano or Parmigiano-Reggiano cheese
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1 large orange bell pepper, diced
- 1 pint grape tomatoes, halved lengthwise
- 1 small or 1/2 large red onion, halved and thinly sliced
- 1/2 cup sun-dried tomatoes (not oil-packed), thinly sliced, rehydrated (if need)
- 1/3 cup hot banana pepper rings or thinly sliced pepperoncini, drained
- 1/2 cup thinly sliced fresh basil
- 2 teaspoons finely chopped fresh oregano, or to taste
- 1 1/4 teaspoons sea salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
INSTRUCTIONS:
- Cook the pasta according to package directions until al dente, about 9 minutes. Drain the pasta (do not rinse) and, while hot, toss with 1/4 cup of the oil, the broccoli, and garlic in a large bowl. Set aside to cool for 30 minutes. Then chill in the refrigerator.
- Add the vinegar to the cool pasta and toss to coat. Add the cheese and toss to coat. Add the artichoke hearts, bell pepper, grape tomatoes, onion, sun-dried tomatoes, hot pepper, basil, oregano, salt, and black pepper and toss to combine. If not serving immediately, chill covered in the refrigerator.
- When ready to serve, toss with the remaining 1/4 cup oil, adjust seasoning, and serve at room temperature.
Source : Jackie Newgent
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