The authors of this Italian pasta salad recipe are Patrick and Gina. Neely is a co-owner of Neely’s Bar-B-Que and a television host. Here the paste is mixed with artichoke, smoked mozzarella, sausage pepperoni, cherry tomatoes, hot chili pepperoni and with a simple dressing of olive oil of garlic and wine vinegar. This salad has a rich taste and rich aroma, which will not leave anyone indifferent. Share with friends: 
Time: 25 minutes Difficulty: Easy Servings: 4-6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Salad
- 450 gr pastes in the form of spirals in three colors
- 1 (340-gram) can of marinated artichoke quarters cores, drain the liquid
- 225 gr. smoked mozzarella, diced
- 1 (225 grams) stick of hot pepperoni sausage, chopped cubes
- 1 tbsp. cherry tomatoes cut in half
- 2 tbsp. l chopped canned pepperoni
- 1 large handful of fresh basil leaves, tear
Gas station
- 1 clove garlic, finely chopped
- 2 tbsp. l red wine vinegar
- 1/4 Art. olive oil
Recipes with similar ingredients: spiral fusilli paste, artichokes, smoked mozzarella, pepperoni sausage, cherry tomatoes, pepper pepperoni, basil, garlic, wine vinegar
Recipe preparation:
- Cook the pasta in a large pot with salted water according to instructions on packaging to al dente. Drain well and cool.
- Put artichoke cores, mozzarella in a large bowl, pepperoni, tomatoes, pepperoni and basil. Stir in the pasta.
- Combine garlic, red wine vinegar, and olive oil together. Season with salt and pepper. Mix the dressing with the paste.
