Italian Countryside Pasta Salad

Ingredients

For the pasta salad:

• 1 pound tri-color corkscrew pasta
• 1 (12-ounce jar) marinated quartered artichoke hearts, drained
• 8 ounces smoked mozzarella, cubed
• 1 (8-ounce) link spicy pepperoni, cubed
• 1 cup cherry tomatoes, halved
• 2 tablespoons jarred chopped pepperoncini
• 1 large handful fresh basil leaves, torn

For the dressing:

• 1 clove garlic, finely chopped
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• kosher salt, to taste
• ground black pepper, to taste

Directions

1. In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
2. Drain the pasta well and allow it to cool.
3. Add the artichoke hearts, the mozzarella, the pepperoni, the tomatoes, the pepperoncini, and the basil to a large bowl.
4. Stir the cooled pasta into the pasta mixture.
5. In a small bowl, whisk the garlic, the red wine vinegar, the olive oil, the salt, and the pepper together.
6. Pour the dressing over the pasta and toss to coat.
7. Serve.