Spring Tuscan Pasta
1 16 ounce box rotini cooked al dente
1 shallot, minced
1 8 ounce jar sundried tomatoes, julienned (reserve the oil)
1 6 ounce jar marinated artichoke hearts
1 8 ounce can of sliced black olives
12 ounces fresh baby mozzarella
1 cup sliced peppercinis
1/2 cup pepperoni
2 tablespoons fresh basil, chiffonade
Place the chopped shallots, half of the black olives and half of the julienned sundried tomatoes in a large bowl. Add in the warm, cooked and drained pasta then top with the artichoke hearts, the remaining black olives, sundried tomatoes, peppercinis, and pepperoni.
In a small bowl or measuring cup whisk together the reserved olive oil from the tomatoes, then add enough extra virgin olive oil to equal 1/4 cup total oil, 2 tablespoons red wine vinegar, 1 garlic clove, minced, 1 tablespoon Dijon mustard and salt and pepper to taste.
Pour the dressing over the pasta and toss, now add in the baby mozzarella to thoroughly combine.
Cover and refrigerate and toss again and garnish the the fresh basil, adjust your seasonings and serve.