If you’re planning a picnic, make this pasta a day ahead. For my husband’s lunch at work, I tie a plastic fork on the jar.
—PAT NEIHEISEL LEETONIA, OH
START TO FINISH: 30 MIN. • MAKES: 16 SERVINGS (1 CUP EACH)
8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
2 cups Greek vinaigrette
3 cups cherry tomatoes, halved
1 medium red onion, finely chopped
1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1 cup chopped fresh basil
1 cup grated Parmesan cheese
1 package (3 1/2 ounces) sliced pepperoni
1 can (2 1/4 ounces) sliced ripe olives, drained
1. Cook the pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
2. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.