Ingredients

• 1 lb short cut pasta

• 14 ounce can artichokes, roughly chopped

• ¼ cup pitted olives of choice, roughly chopped

• 10 ounces grape or cherry tomatoes

• ¼ cup roasted or raw peppers, chopped

• 6 oz hard salami, bite sized pieces

• 8 oz Mozzarella pearls

• 4 oz chopped pepperoncini

• Fresh basil garnish

• ¼ of a red onion, shaved

• ¼ of a red onion, diced

• 4 cloves of garlic, chopped

• 1 lemon halved – 1 half for juice, other half garnish Dressing:

• ¾ cup Extra Virgin Olive Oil

• ¼ cup White Modena or white wine vinegar

• 20 basil leaves

• ½ tsp oregano

• 1 Tbsp Dijon or mustard of choice

• Pinch red pepper flake

• 2 Tbsp chopped red onion or 1 small chopped shallot

• 1 tsp salt

• Pepper to taste
  

Directions

1. Combine all the dressing ingredients to a blender, set aside until the rest of the ingredients are ready. Store for up to 2 weeks, and shake before use.

2. Cook the pasta according to the package instructions for al dente in a large salted pot of water. Drain, reserving ¼ cup pasta water, and set aside

3. In a large skillet, heat a small amount of oil over medium heat. Add the tomatoes and diced red onion. Once the tomatoes begin to wrinkle and the onions begin to cook, add garlic and cook for another minute

4. Add the pasta to the skillet with half the dressing. Toss and add more dressing if needed. Add salt and pepper to taste with the juice of half a lemon.

5. Transfer the pasta to a bowl. Top with artichokes, mozzarella, shaved onion, pepperoncini, salami, and peppers. Either toss to distribute ingredients or keep them separate for the aesthetic. Garnish with basil leaves