Ingredients
Whole Wheat pasta (Penne or rigatoni)
Wet-pack mozzarella - 4-6oz.
Red and Orange Bell Peppers
Artichoke hearts
Green olives, pitted
Kalamata olives, pitted
Celery
Dry or water-packed sun dried tomatoes
Fresh Basil
Fresh Oregano
Salt/Pepper
White Balsamic Vinegar
Extra Virgin Olive Oil
Garlic
Preparation
Boil 1 pound of whole wheat pasta,drain, and set aside. To a large bowl, add chopped green and kalamata olives, celery (rough chopped), red and orange bell peppers that have been seeded and veined, artichoke hearts quartered, chopped sun-dried tomatoes, fresh basil and oregano chopped , 3-4 cloves of garlic (minced) and 4-6 oz. of wet mozzarella cut into cubes. Add the pasta. Salt and pepper to taste. Dress with white balsamic vinegar and extra-virgin olive oil to preference. This is best served chilled and is usually better if allowed to sit overnight.
