Summer Crunch Pasta Salad

• Whole Wheat pasta (Penne or rigatoni)
• Wet-pack mozzarella - 4-6oz.
• Red and Orange Bell Peppers
• Artichoke hearts
• Green olives, pitted
• Kalamata olives, pitted
• Celery
• Dry or water-packed sun dried tomatoes
• Fresh Basil
• Fresh Oregano
• Salt/Pepper
• White Balsamic Vinegar
• Extra Virgin Olive Oil
• Garlic

1. Boil 1 pound of whole wheat pasta,drain, and set aside.
2. To a large bowl, add chopped green and kalamata olives, celery (rough chopped), red and orange bell peppers that have been seeded and veined, artichoke hearts quartered, chopped sun-dried tomatoes, fresh basil and oregano chopped , 3-4 cloves of garlic (minced) and 4-6 oz. of wet mozzarella cut into cubes. Add the pasta. Salt and pepper to taste. Dress with white balsamic vinegar and extra-virgin olive oil to preference.
3. This is best served chilled and is usually better if allowed to sit overnight.

pasta, wetpack, red, hearts, green olives, olives, celery, water, fresh basil, oregano, salt, white balsamic vinegar, extra virgin, garlic

Taken from www.epicurious.com/recipes/member/views/summer-crunch-pasta-salad-1206077 (may not work)