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PASTA SALAD
INGREDIENTS:
16 oz rotini pasta (I use Banza)
12 oz chopped artichoke halves or hearts
6 oz sliced black olives
4.5 oz sun-dried tomatoes
1 small chopped cucumber
1/2 chopped red onion
1/2 chopped red bell pepper (or any color)
1/2 cup chopped turkey breast (I use lunch meat)
1/2 cup white modena vinegar (or white wine vinegar)
1 tbs apple cider vinegar (omit if desired)
1 tbs oregano
1 tbs Italian seasoning
salt and pep to taste
INSTRUCTIONS:
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1. Cook pasta according to packaging. Once cooked, drain water and rinse pasta with cold water.
2. Add ingredients to a large bowl: Cooled pasta, artichoke, sun-dried tomato, cucumber, red onion, red bell pepper, black olives, turkey, vinegar, apple cider vinegar, and seasonings!
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3. Gently toss everything together.
4. Store in fridge.
Note: for best marinated flavors, store overnight in fridge and eat the next day.
**If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!**
XOXO-B
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