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Italian-inspired pasta salad with fresh seasonable vegetables.
Cook the pasta according to the directions on the box (drain and set aside in a large mixing bowl when finished). I like to prepare my vegetables while the pasta cooks.
Add mushrooms, zucchini and onions with a splash of olive oil to a skillet and cook for 10 minutes.
Toss the cooked vegetables in with the pasta. Add cherry tomatoes, pepperoni, pepperoncini, olive oil, balsamic vinegar, black pepper and sea salt. Stir well.
Serve with a little bit of mozzarella cheese.
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