Name: PASTA SALAD
Ingredients: 1 Cup Charleston Mix “Fresh & Veggie” Bloody Mary; 1 Lb. Dried pasta of choice; 2 tbsp Extra virgin olive oil; 1 Pint Cherry tomatoes (halved); 1 Can Artichoke hearts, drained & quartered; ½ Cup Pitted kalamata olives, thinly sliced; 8 oz Fresh mozzarella cheese, shredded; 1 Cup Parsley leaves (roughly chopped); ½ Cup Picked basil leaves (torn); kosher salt to taste

🏆 AWARD WINNING MIXES

PASTA SALAD

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Course Main Course, Side Dish

Cuisine Italian

Equipment

1 Large Pot
1 Small Pot
1 Stove
1 Pasta Strainer

Ingredients

1 Cup Charleston Mix “Fresh & Veggie” Bloody Mary
1 Lb. Dried pasta of choice
2 tbsp Extra virgin olive oil
1 Pint Cherry tomatoes halved
1 Can Artichoke hearts, drained & quartered
½ Cup Pitted kalamata olives, thinly sliced
8 oz Fresh mozzarella cheese, shredded
1 Cup Parsley leaves roughly chopped
½ Cup Picked basil leaves torn
kosher salt to taste

Instructions

In a small pot over medium-low heat, reduce Charleston Mix by half and set aside to cool.
While the mix is reducing, bring a large pot of heavily salted water to a boil.
Add pasta to pot and cook accordingly.
Drain pasta, drizzle with the olive oil, and stir to coat.
Cool briefly and then toss with remaining ingredients.
Chill and serve.