Italian Herb Pasta Salad

Sometimes all your meal needs is a great side dish to make it complete.  This pasta salad was served beside grilled chicken, and it was a fantastic match.  This recipe only utilizes a few ingredients, and the hardest part of making it is waiting for the pasta to cool.

This recipe utilizes our Pastamore Roasted Tomato Dipping Oil.  This was used as the dressing for the pasta salad, and it imparted a nice depth of flavor throughout the entire dish.  This recipe also used fresh baby spinach, and this added a nice touch to the overall flavor and look of the pasta salad.

Ingredients:   Serves: 4-6
1 - 12 oz package Pastamore Italian Herb Penne
3 Tbsp - Pastamore Roasted Tomato Dipping Sauce and Marinade
3/4 cup - shaved Parmesan cheese
2 cups - baby spinach
2 - red bell peppers
1 pint - cherry tomatoes
1 can - quartered artichoke hearts
To taste - salt and black pepper

Directions:
1.  Preheat the oven to 375° F.  Once the oven is hot, place the bell peppers onto a baking sheet and place in the oven.  Time to roast the peppers will depend on size and thickness of pepper flesh, but cook time should be between 25 and 45 minutes.  The peppers should be rotated a quarter turn every five-ten minutes.  The peppers will be done roasting when they are soft when squeezed.  Do not overcook, as it will be difficult to remove the skin.  If they are undercooked, the peppers will have too much bite.  Once they have been removed from the oven, place into a medium-sized mixing bowl.  Cover with plastic wrap or tin foil.  This will steam the peppers, and make it easier to remove the flesh.  Place to the side.

2.  Place a large pot of water on the stove over high heat (minimum 1 gallon).  Once boiling, add the Pastamore Italian Herb Penne.  Cook until barely still al dente, and drain in a colander.  Rinse with cold water to shock the pasta, and place into a large mixing bowl.

3.  Add the Pastamore Roasted Tomato Dipping Sauce and Marinade to the bowl.  Mix well.

4.  Remove the roasted red bell peppers from the mixing bowl.  Peel the skin off of the skin of the peppers, and dispose of the stem and seeds.  cut into 1/4" x 2" strips.  Place inside the refrigerator.

5.  Allow the pasta to cool in the refrigerator.  This can either be done overnight or until all the pasta has become cool to the touch.

6.  Once cool, add Parmesan cheese, baby spinach, roasted red peppers, and cherry tomatoes.  Open the artichoke hearts, and drain.  Add to the mixing bowl, and season the pasta salad with salt and black pepper to taste.  Mix until even distributed.

7.  Place inside the refrigerator until time to serve.