Summer Crunch Pasta Salad

1. 1

   Boil 1 pound of whole wheat pasta,drain, and set aside.

2. 2

   To a large bowl, add chopped green and kalamata olives, celery (rough chopped), red and orange bell peppers that have been seeded and veined, artichoke hearts quartered, chopped sun-dried tomatoes, fresh basil and oregano chopped , 3-4 cloves of garlic (minced) and 4-6 oz. of wet mozzarella cut into cubes. Add the pasta. Salt and pepper to taste. Dress with white balsamic vinegar and extra-virgin olive oil to preference.

3. 3

   This is best served chilled and is usually better if allowed to sit overnight.

No additional tips available.