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PASTA SALAD
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.
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