Ahhhhhh summer! I believe we are all planning on either entertaining or being entertained. So whether you are the host or are asked to bring a side, this pasta salad will be a hit. Its always good to make it early in the morning or even the day before so the flavors have time to blend.
You will need:
16 oz bag mini penne, cooked, drained, cooled
Can of artichoke hearts ( in water) drained
1/2 tomato chopped
1/2 jar red pepper strips drained
1/4 sweet onion
2 handfuls arugula
1/3 cup Dukes mayo
1/3 cup shredded pecorino romano
2 tbsp olive oil
Juice of half lemon
5 basil leaves minced
1/2 tsp garlic powder
1 tsp salt
1 tsp pepper
Mix the ingredients of the salad together while the pasta cooks. Also mix the dressing.
Mix cooled pasta with the rest of the salad ingredients. Toss to combine all the ingredients, add the dressing and mix thoroughly.
Refrigerate for several hours before serving.