1 (8-oz.) pkg. red lentil rotini
1 (14-oz.) can quartered artichoke hearts,
drained
½ cup sliced pepperoncini
½ cup sliced Kalamata olives
½ pint grape tomatoes, halved
¼ purple onion, chopped
½ cup balsamic vinaigrette
½ cup shredded Parmesan cheese
Cook pasta according to package directions; cool.
Meanwhile, combine artichokes, pepperoncini, olives, tomatoes and onion in large bowl.
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| Such a nice array of veggies! |
Add pasta and toss gently.
Add balsamic vinaigrette and cheese; stir gently. Salt
and pepper to taste. Serve immediately or refrigerate until ready to serve.
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| It really is good both cold or at room temperature. |
My Rating: 4/5 "This is a wonderfully distinctive pasta salad. I loved how fresh and tangy it tasted. Lentil pasta always has its own texture, but you get that post-legume high from it so it's worth the investment."
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