Antipasto pasta salad

Serves: 4

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 400 gram(s) small dried pasta
• 2 tablespoon(s) red wine vinegar
• 1 teaspoon(s) runny honey
• 1 teaspoon(s) Dijon mustard
• 1 clove(s) garlic, crushed
• 75 ml extra virgin olive oil
• 100 gram(s) (3½oz) marinated artichoke hearts, drained and roughly chopped
• 100 gram(s) (3½oz) marinated mixed roasted peppers, drained and roughly chopped
• 100 gram(s) (3½oz) marinated mixed mushrooms, drained
• 100 gram(s) (3½oz) black pitted Italian olives, roughly chopped
• 6 tablespoon(s) chopped flat-leaf parsley

Method

1. Cook the pasta, drain and transfer to a large bowl. Mix together the vinegar, honey, mustard, garlic and oil, season well and pour over pasta, mixing with remaining ingredients. Serve at room temperature.

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