By Yankee Magazine
Nov 10 2004
Born and raised in an Italian household, I cook Italian 90 percent of the time. Of all the pasta salads out there, I came up with this Italian Pasta Salad which my family loves best.
1 pound cooked and rinsed cavatelli
1 can black olives, drained and chopped
2 small jars artichoke hearts, drained
1 cup chopped pepperoni
1 cup chopped mild provolone cheese
1 can chick peas, drained
1 medium sweet onion, chopped
1 cup chopped fresh arugula or spinach
2 small jars red roasted peppers, drained and chopped
After cooking cavatelli, rinse and allow to partially cool.
In a large serving bowl blend cavatelli with remaining ingredients.
Toss to combine and chill before serving.
1 cup olive oil
2/3 cup wine vinegar
1 clove garlic, chopped (or 1 tablespoon minced garlic in oil)
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon oregano
salt and pepper to taste
In a bowl, mix oil, vinegar, garlic, and other seasonings.
Pour over cavatelli mixture and toss. Refrigerate until serving.