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Ingredients 1 lb rotini pasta 100 g salami/summer sausage, finely chopped 200 g mini bocconcini cut in half 1 cucumber diced 1 any colour bell pepper diced 1 red onion diced 1 (398mL) can artichoke hearts chopped 1 (210mL) jar julienned sundried tomatoes rinsed and drained 1/2 cup pepperoncini peppers optional leave out if you don't like spice 1/2 cup fresh parsley finely chopped 1/2 cup fresh basil finely chopped 1/4 cup oil from a jar of sundried tomatoes 1/4 cup red wine vinegar 1 tbsp honey 1 tbsp dijon mustard 1 tbsp Italian seasoning 2 cloves minced garlic 1 tsp salt 1/2 tsp pepper Instructions Cook pasta in a large pot of salted boiling water for 9-10 minutes or so until al dente
A tangy and sweet vinaigrette, inspired by our bakery-cafe favorite, bursting with crisp Fuji apple flavor and featuring a creamy texture and cider vinegar notes
Thats what I used to do when my kids were little
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