I made this for a party at Angelo and Ariel's house a few weeks ago. I think it was a big hit with the kids because of the pepperoni's and cheese. I found the best time-saver for this - Hormel makes mini pepperoni slices. They were perfect to use instead of chopping up a bigger piece of pepperoni. I also put the sun-dried tomatoes, basil, oregano and artichokes into the food processor for a few seconds to "chop" vs. rough chopping them by hand. Next time I think I will add black olives - just because I like them!
Ingredients
Salt and pepper
1 pound short pasta such as bow ties, shells or penne
1/4 cup extra-virgin olive oil
1/3 cup rice vinegar
1/2 cup chopped oil-packed sun-dried tomatoes
3/4 cup sliced marinated artichoke hearts
8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces)
4 ounces pepperoni or salami, diced
1/2 cup shredded fresh basil leaves
2 tablespoons chopped fresh oregano
Preparation
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain well and spread on an oiled baking sheet to cool. (Don't worry if pasta sticks together. It will come apart when mixed with oil.)
2. Transfer cooled pasta to a large bowl and stir in oil. Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano. Toss well and season with salt and pepper.
From - All You MAY 2010
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