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Antipasto pasta salad


  • 230 grams campanelle pasta or butterfly pasta, boiled and drained
  • 1 jar of roasted red pepper, drained and roughly chopped
  • 1 (400 gram) tin artichoke hearts, drained
  • 165 grams Kalamata olives without pits, cut in half
  • 3 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • 230 grams diced Stompetoren Grand Cru
  • 3 tablespoons roughly chopped fresh basil
  • salt and pepper to taste

Portions: 4

Preparation time: 20 minutes

To divide into: 8 portions side dish

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