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Al Fresco Sun Dried Tomato Pasta Salad
Ingredients
  • subheading: Pasta Salad:
  • 8 ounces rotini pasta (preferably whole grain)
  • ½ cup sun dried tomatoes in Olive Oil, drained and chopped
  • 1 cup marinated artichokes and liquid
  • 2 tablespoon olive oil (from the sun dried tomatoes)
  • 8 ounces mozzarella balls, halved
  • 2 cups fresh arugula
  • ½ cup pitted olives, whole
  • salt and pepper to taste
  • subheading: Basil Pesto:
  • 2 large bunches of fresh basil, no stems
  • 1 cup extra virgin olive oil
  • 4 garlic cloves
  • ¼ cup pine nuts
  • ¼ cup freshly grated Parmigiano Reggiano
  • aalt and pepper to taste
Steps
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