Italian Confetti Pasta Salad

Italian Confetti Pasta Salad is prepared using a hodgepodge of vegetables that come together and result in something extremely healthy and delightful.

Save this recipe for days when you are officially out of options to cook anything new and nothing even slightly interesting comes to mind. Try this recipe and we guarantee you that it’s going to be a hit.

Health Benefits:

A veggie-packed dish like Italian Confetti pasta is extremely healthy. This pasta is for days when your body has decided to betray you and everything from your skin to your digestive system is giving you a hard time.

Eat this nutrient-dense pasta and benefit from all the vegetables in it. This food will genuinely make you feel good.

Ingredients

sweet peppers (cored, seeded and cut into thin strips): 1/2 cup

provolone dolce cheese (cut into small dice): 4 ounces

green onions--chopped: 5

chickpeas (drained & rinsed): 1 can

head of red cabbage (cut into thin strips): 1/3

oil packed sun-dried tomatoes (cut into thin strips): 5

head romaine lettuce (cut into thin strips): 1

small jar marinated artichoke hearts (drained): 1

ounces of Italian salami (cut into thin strips): 4

cups of colored rotini pasta: 2

salt to taste

Dijon mustard: 1 tsp

dried Italian seasoning: 1 tsp

apple cider vinegar: 3 tbsp

pepper to taste

extra virgin olive oil: 1/3 cup

How To Make Italian Confetti Pasta Salad

1. Cook pasta in a pot of water until it is soft, but not mushy. Drain and set aside.
2. In a large salad bowl place lettuce, onions, artichokes, chickpeas, sun-dried tomatoes, cooked pasta, salami, peppers, cheese, and cabbage.
3. In another bowl, add all the dressing ingredients and whisk them all together.
4. Pour the dressing over the salad and toss it all together.
5. Serve immediately or serve cold.

Trivia:

• Artichokes are one of the core ingredients of Italian Confetti Pasta Salad, and in the 16^th century it was a trendy vegetable where it enjoyed a reputation for being an aphrodisiac.

Castroville, California is considered the artichoke capital of the world, and it is here Marilyn Monroe was crowned the Artichoke Queen in 1947.