Mediterranean Pasta Salad


1 pound quality pasta

1 can whole artichoke hearts

1 cup of fresh mozzarella

1-2  cups small tomatoes (cut in 1/2)

1 cup diced sopresseta

1 cup chopped kale

1 cup chopped roasted red peppers

1 cup chopped banana peppers

1 cup chopped kalamata olives

1 small bottle zesty italian dressing

salt & pepper



Boil, drain,  and cool pasta.

Cut veggies into small, same sized pieces.  Cut meat into pieces (same size as veggies). Quarter the artichoke hearts. Cut cheese in 1/2. Finely chop the kale.  Add to pasta in large bowl.


Mix togethe rand pour about 1 cup of dressing over pasta/veggies and toss.  Let sit an hour or so in the fridge.

Ready to serve.  Lasts several days.  Good for a summer BBQ.

Tacocat Approved

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