1 lb Bow Tie Pasta
1/4 Cup Olive Oil
1/3 Cup Apple Cider Vinegar
1 Cup Grape Tomatoes, Halved (I quartered the really big ones)
1/2 Cup Green Pepper, Diced
3/4 Cup Marinated Artichoke Hearts, roughly chopped
8 oz Fresh Mozzarella, Diced
6 oz Pepperoni, Diced
1/2 Cup Fresh Basil, Chopped
- Prepare noodles as directed on package and set aside to cool while you chop all the veggies.
- Add noodles into a large bowl along with olive oil and toss well to coat.
- Add all the rest of the ingredients and mix well. Refrigerate for at least an hour to blend flavors
- Give it a quick mix before serving
Not to hard to make and it was enjoyed by everyone. I really love veggie packed pasta salads they are so light, but still filling. To me they are perfect anytime of the year and they make great leftovers for lunch. This is very similar to my spaghetti salad which is heaven! I will have to share that one very soon too :)
This recipe was inspired by the recipe found HERE. Check them out for other great heart healthy recipes!