Mozzarella Pasta Salad

Tonight I was in the mood for a lil something different than the usual flavors I cook with. I was thinking -- artichoke! Yes! I never did like the artichoke, or rather, never really tried it till that one fateful day. (harp playing and memory cloud forming over my head)

Maybe lots of people are introduced to the artichoke this way -- Spinach artichoke dip! So smooth, so creamy, yes it's love!

Nevermind it sounds like a word Jeff Foxworthy will or may have already used in his standup -- "If you hear me scream like a ninny when I see NKOTB live, you artichoke me."

Mozzarella Pasta Salad

1 (6 oz) jar marinated artichoke hearts

1 (8 oz) package rotini pasta, cooked

1 (7oz) jar roasted red bell peppers, drained and cut into strips

1/2 lb smoked mozzarella cheese, cut into 1/2 in cubes

1/2 (5 oz) bag baby spinach leaves

1/2 (4.5 oz can) chopped green chiles, drained

1/2 cup mayonnaise

1/2 cup grated parmesan cheese

1 garlic clove, minced

1/2 tsp pepper

Drain artichokes, reserving marinade. Cut artichokes into strips, and place in a large bowl. Add pasta and next 4 ingredients; toss gently.

Stir together reserved artichoke marinade, mayonnaise, and next 4 ingredients until blended. Add to pasta mixture, stirring to combine. Cover and chill.

481 calories/serving

Recipe from Southern Living Cookbook 2006

Lick the bowl good!!

I do very much want to eat healthy, and may I say, I've avoided the doughnuts and donuts 2 days in a row thank you very much! Tonight after work, I wanted something fresh and delicious. After spending all day looking at other people's food blogs, I realized I had most of the ingredients for a pasta salad that is on Smitten Kitchen's blog. Holy guacamole this is so freaking good! I adapted it to what I had in the fridge. This one is definitely a keeper!

Veggie and Roasted Red Pepper Pasta Salad

1 pound of small pasta

3/4 cup chopped bell pepper - yellow and red

3/4 cup chopped asparagus

3/4 to 1 cup Roasted Red Pepper Vinaigrette (the bestest part of the whole salad!)

Cook the pasta according to package directions. When the pasta was nearly cooked, I threw in the veggies for about 2 minutes, and drained it all together. Let cool, then toss in a large bowl with the vinaigrette and season to taste. (Let cool is in the original directions. Hungry lady here did not wait)

Roasted Red Peppper Vinaigrette - (Heavenly!!)

1 red bell pepper, roasted, skinned, and seeded or the equivalent from a jar, drained

1/4 cup olive oil

2 tbsp red wine vinegar

1 tbsp shallot

1 clove garlic

1/2 tsp salt

several grinds of black pepper

Puree the red bell pepper in a food processor or blender as much as possible, then add the remaining ingredients and run the machine until the dressing is silky smooth.

(Whenever I hear silky smooth I think of Adam Sandler in Billy Madison - Shampoo is better! I go on first and clean the hair! Conditioner is better! I make the hair silky and smooooth!)

Enjoy these original photographs of this divine semi-mostly stolen recipe:

I think I'll go watch Billy Madison now...