Bob’s sister Mary and her family are here visiting and we’re having a big barbeque tonight so I thought I’d try out this pasta salad recipe from “All You” magazine on them.  It looks and smells delicious!

salt and pepper

1 pound short pasta such as bow ties, shells or penne (I used rotini)

1/4 cup olive oil

1/3 cup rice vinegar (I ran out of rice vinegar so used white wine vinegar to make up the difference)

1/2 cup chopped oil-packed sun dried tomatoes (I just used grape tomatoes)

3/4 cup sliced marinated artichoke hearts

8 oz bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces) (I just used shredded mozarella)

4 oz pepperoni or salami, diced (I used pepperoni this time)

1/2 cup shredded fresh basil leaves (I used about 1/2 – 1 teaspoon dried basil)

2 tablespoons chopped fresh oregano (I used 1/2 teaspoon dried oregano)

1  Cook pasta according to package directions.  Drain well and cool.

2  Transfer pasta to a large bowl and stir in olive oil.  Add vinegar, tomatoes, artichokes, mozzarella, pepperoni, basil and oregano.  Toss well and season with salt and pepper.