I was in the mood for a pasta salad. A trip to the pantry and the refrigerator for inspiration was in order! I had about a half box of mini-bow tie pasta (farfalle), a can of artichoke hearts and assorted vegetables. Then I had to make the important decision of creamy or oil based dressing.......
In a large bowl, mix together the following:
2 cups farfalle pasta (cooked according to package directions and drained)
3 - 5 canned artichoke hearts, drained and chopped
1 small green bell pepper, seeded and chopped
2 Roma tomatoes, seeded and chopped
1 shallot, minced
3 Pepperoncini peppers, stems removed, chopped
For the dressing:
4 - 5 T. mayonnaise
1 T. white wine vinegar
1 t. dried Italian seasoning
dash of salt and pepper
2 cloves garlic, chopped
1/2 t. red pepper flakes
In a mini food processor, add the dressing ingredients and pulse to combine and to mince the garlic. Taste and adjust seasonings.
Mix the dressing into the pasta salad and top with freshly grated Parmesan cheese.
Refrigerate any leftovers and add a little mayo/vinegar the next time you serve.