Italian Pasta Salad

Vegetables provide a simple addition to a no-fuss pasta salad. Perfect if you love Italian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

June 22, 2010

Dressing

1/4

cup marinade from the artichoke hearts

1/4

cup olive oil

tablespoons red wine vinegar

tablespoons finely chopped basil

tablespoon finely chopped Italian parsley

teaspoons Dijon mustard

1/4

teaspoon salt

1/2

teaspoon pepper

package (12 oz) rainbow rotini pasta

jar (12 oz) marinated artichoke hearts, drained, marinade reserved

oz mozzarella cheese, cut into 1/2 inch cubes

English (seedless) cucumber, chopped (about 2 cups)

pint (2 cups) cherry tomatoes, cut in half

cup finely chopped red onion

cup sliced radishes

stalk celery, chopped (1/3 cup)

1/3

cup sliced green olives

medium green onions, sliced (1/4 cup)

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1

In small jar with tight-fitting lid, shake dressing ingredients.
2

Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
3

In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.