Recipe: The Fiery Italian Pasta Salad
Summary: A little kick of “fiery-ness” to the taste buds is a good thing; it wakes up the palette and gets the blood pumping again.
Ingredients
- 1 cup cooked and cooled bow-tie pasta, drizzled lightly with oil to prevent sticking
- 2 chicken tenderloins, cooked and sliced into small strips
- 4 slices of Italian dry salami, sliced into strips
- ¼ cup artichoke hearts, chopped (frozen and thawed)
- 1-2 tablespoons kalamata olives (pitted), sliced
- 1 tablespoon toasted pine nuts
- 1 tablespoon julienned fresh basil leaves
- 2 tablespoons shaved parmesan cheese
- • Spicy, Tomato-Basil Vinaigrette
- Drizzle olive oil, plus 2 tablespoons, divided use
- ½ cup tiny, sugar plum tomatoes, halved
- 2 cloves garlic, pressed through garlic press
- • Pinch or two salt
- • Pinch or two cracked black pepper
- ¼ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (more or less, depending on how spicy you like things)
- 1 tablespoon julienned fresh basil leaves
- ½ teaspoon sugar
- 1 tablespoon balsamic vinegar
For instructions please visit: TheCozyApron.com
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Be the first to comment