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Ingredients
  • 16 oz dry rotini pasta
  • 12 sweet mini peppers, stems removed and diced can substitute with 2 large sweet bell peppers
  • 10 oz sweet baby tomatoes, cut in half
  • 2.25 oz can of sliced black olive, drained
  • 7 oz jar marinated artichoke hearts, drained and chopped
  • ¼ cup pepperoncini peppers, finely chopped
  • 8 oz fresh mozzarella, diced
  • ⅓ cup parmesan cheese, grated
  • ⅓ cup fresh parsley, chopped
  • subheading: Italian Dressing:
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • ¼ cup red wine vinegar can substitute with white wine vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp Italian seasoning
  • pinch of red pepper flakes optional
  • 1 cup olive oil
  • salt & pepper
Steps
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