Tuscan Pasta Salad with Lemon Caper Vinaigrette
Tuscan Pasta Salad with Lemon Caper Vinaigrette
Directions
- In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain.
- In a mixing bowl, combine the pasta, cherry tomatoes, peppers, artichoke hearts, mozzarella cheese, salami and basil.
- Add Lemon Caper Vinaigrette dressing and toss.
- Place onto a serving plate and garnish with freshly grated Parmesan.
Ingredients
- 2 cup artichoke(s), hearts, quartered
- 1/2 cup cheese, mozzarella, ciligiene
- 1 cup Lemon Caper Vinaigrette
- 1 lb pasta, cellentani
- 1/4 cup Peak Fresh Produce® Basil
- 1 Peak Fresh Produce® Pepper(s), Red Bell, small diced
- 1 Peak Fresh Produce® Pepper(s), Yellow Bell, small diced
- 2 cup Peak Fresh Produce® Tomato(es), Cherry, halved
- 1/4 cup Roma® Cheese Grated, Parmesan
- 1/2 cup salami, genoa, julienned
Lemon Caper Vinaigrette
Directions
- Place all ingredients in a mixing bowl and combine.
- Transfer to a container. Label, date, and refrigerate.
Ingredients
- 1/4 cup capers, chopped
- 1 cup Ken's® Chardonnay Vinaigrette
- 1 cup Ken's® Lemon Vinaigrette
