16 oz Whole wheat rotini pasta
Amoretti Organic Extra Virgin Kalamata Infused Olive Oil
1 cup Basil, chopped
½ cup Italian flat leaf parsley, chopped
½ cup Amoretti Pomegranate Vinaigrette
1 cup pitted Kalamata olives
¼ cup Sun dried julienne cut tomatoes, drained
1 heaping cup Cherry tomatoes, halved
2 6.5 oz jars Marinated artichoke hearts, drained
1 Red bell pepper, cut into small pieces
1 8oz container Ciliegine or Bocconcini mozzarella, drained
Salt and Pepper
Bring large pot of water to boil. Add 2 tablespoons salt, a splash of
Amoretti Olive Oil, and pasta.
Cook pasta according to package directions, until just tender.
Drain, and run pasta under cold water until cooled. Add pasta to a large bowl. Add remaining ingredients, and salt and pepper to taste, toss and enjoy!
Sadhna, The Masala Girl is a pastry chef having graduated with honors from Le Cordon Bleu. She loves baking and cooking fabulously flavorful vegetarian food. A forty-two year old wife and mom to two kids and two dogs, living in the suburbs of Los Angeles. She’s a vegetarian (married to a carnivore), a go green advocate, an avid reader, struggling gardener, beauty product junkie, Bollywood nut, workout fanatic, and a neophyte meditator.