Pasta Salad With Artichoke Hearts Cheese And Peppers Recipe
Ingredients
| 8 ounces medium-size pasta shells, ditalini, or elbow macaroni | ||
| 1 jar (6 ounces) artichoke hearts in marinade | ||
| Apple Juice | 1/3 Cup (16 tbs) | |
| 2 tablespoons white wine vinegar or cider vinegar | ||
| Dried marjoram | 1 Teaspoon, crumbled | |
| Salt | 1/4 Teaspoon | |
| 1/8 teaspoon hot red peppersauce | ||
| Roasted red peppers | 1 To taste, drained, rinsed | |
| 3 green onions, including tops, sliced (about 1/3 cup) | ||
| 8 ounces low-fat mozzarella or Monterey Jack cheese, cut into 1/2-inch cubes | ||
Directions
1 Cook the pasta in unsalted water according to package directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the applejuice, vinegar, marjoram, salt, and red peppersauce until well blended.
2 Drain the artichoke hearts, discarding the remaining marinade, and put them in a large bowl with the peppers and green onions.
3 When the pasta is done, drain and rinse it under cold running water, drain again, and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese.
2 Drain the artichoke hearts, discarding the remaining marinade, and put them in a large bowl with the peppers and green onions.
3 When the pasta is done, drain and rinse it under cold running water, drain again, and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese.
Chef
