Sun Dried Tomato Pasta Salad
  • 12oz Tricolor Rotini Pasta
  • ¼ cup Olive Oil
  • 2 teaspoons Balsamic vinegar
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoons Minced Garlic
  • 2 tsp Dried Basil
  • 1 teaspoon Dried Italian Seasoning
  • ½ cup Sweet Onions, diced
  • 1 Red Pepper, diced
  • ½ lb Asparagus, cut small pieces and steamed
  • ½ cup Great Lakes Sun Dried Tomatoes, Diced
  • 6 oz can Sliced Black Olives, drained
  • 4 ounces Mozzarella Cheese, small cubes
  • 3 ounces Turkey Pepperoni, diced
  1. Cook pasta according to package directions. Drain, rinse with cold water and drain again. Stir together olive oil, vinegar, garlic, salt, pepper, Italian seasoning and basil. Set aside. Put the pasta in a large bowl. Add the dressing, olives, onions, tomatoes, asparagus, pepperoni and cheese. Stir well. Cover and chill until time to serve. Inspired by Emeril Lagasse’s Antipasto Pasta Salad.
Recipe by Great Lakes International Trading, Inc. at