Saturday, April 22, 2006

RECIPE: Antipasti Pasta Salad

1 Box of Rotini or Ziti
3/4 cup Pesto Sauce
1 bunch Fresh Asparagus
1 jar of Roasted Red Peppers
1 small jar of Artichoke Hearts
2-3 Cups Fresh Mozzarella
1 dry Salame like Buon Gusto
Fresh Basil Leaves

Again, these are loose measurements. And you can add or delete practically anything. So if you like broccoli better than asparagus then by all means use that.

Cook the pasta until al dente. Toss with Pesto Sauce. Cook the asparagus by boiling, steaming, sautéing or grilling. Chop into bite size pieces. Chop the rest of the ingredients into bite size pieces. Toss them all in. Add salt and pepper to taste. You can refrigerate this dish overnight if you are making many dishes for a big party. Just make sure you don't serve it too cold.

Reluctant Housewife Recipes

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