Pizza Today Recipes

Mediterranean Pasta Salad



Serves


Ingredients


  • 1 pound tortellini, cooked al dente
  • 1 cup cooked (if frozen; rinsed if bottled) artichoke hearts
  • 1 tablespoon fresh lemon juice
  • 1 cup Nicoise or oil-cured olives (pitted)
  • 1/2 cup chopped flat-leaf parsley
  • 1 pound dead-ripe Roma or plum tomatoes, chopped coarse
  • 1 cup torn radicchio
  • 3 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup torn fresh basil leaves
  • Salt and freshly ground pepper, to taste


Instructions


In a large serving bowl, combine all of the ingredients. Refrigerate for at least one hour before serving.


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