Pasta Salad Recipe

Pasta Salad
a bowl of pasta salad


1 cup Charleston Mix “Fresh & Veggie” Bloody Mary

1 pound dried pasta of choice

2 tablespoons extra virgin olive oil

1 pint cherry tomatoes, halved

1 can artichoke hearts, drained & quartered

1/2 cup pitted kalamata olives, thinly sliced

8 ounces fresh mozzarella cheese, shredded

1 cup parsley leaves, roughly chopped

1/2 cup picked basil leaves, torn

kosher salt to taste


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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