Amanda's Italian pasta salad

1. 1

   Cook pasta to desired texture, strain add olive oil so it doesn't stick, let it cool completely.

2. 2

   Chop artichoke hearts, mozzarella balls, mushrooms, roasted red pepper, black olives to desired size.

3. 3

   Set ingredients aside in the fridge.

4. 4

   Add so vinegar from the mushrooms for added flavor and oil from the mozzarella balls.

5. 5

   Minced garlic and slice basil.

6. 6

   If pasta is cooled add all ingredients together and salt and pepper to taste.

7. 7

   If you have to add more olive oil for moisture make sure you resets on appropriately.

8. 8

   This dish is best if made the night before so the flavors can marry and you can alter the flavor if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.