Makes 8 servings
what you’ll need:
8 ounces bow tie pasta
¼ cup olive oil
2 tablespoons red wine vinegar
2 large garlic cloves, minced
1 teaspoon sea salt
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 pint grape tomatoes
1 cup pitted and sliced kalamata or black olives
1 cup chopped fresh basil
1 package Tofurky® Pepp’roni Deli Slices, sliced in ¼” wide strips
how to make:
1. Cook pasta according to package directions. Drain and rinse with cold water until cooled.
2. In a small bowl, whisk together oil, vinegar, garlic, and salt. Set aside.
3. In a large bowl, gently toss pasta, pepperoni, artichokes, tomatoes, olives, and basil. Toss with vinaigrette just before serving. If desired, add fresh ground black pepper to taste.
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