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Antipasto Pasta Salad
Prep Time
20 mins
 
Course: Side Dish
Servings: 8
Ingredients
  • 8 ounces campanelle or bow tie pasta , cooked and drained
  • 1 jar roasted red pepper , drained and coarsely chopped
  • 1 14 1/2-ounce can artichoke hearts, drained
  • 1 cup pitted Kalamata olives , halved
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cups cubed Beemster Aged Gouda
  • 3 tablespoons coarsely chopped fresh basil
  • salt and pepper to taste
Instructions
  1. Combine pasta, red peppers, artichoke hears, and olives.  
  2. Combine olive oil and vinegar and toss with pasta mixture.
  3. Stir in Beemster and basil. Season to taste with salt and pepper.