Pasta Salad With Artichoke Hearts Cheese And Peppers
|Pasta shells||8 Ounce (Medium Size, Ditalini / Elbow Macaroni)|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Apple juice||1⁄3 Cup (5.33 tbs)|
|White wine vinegar/Cider vinegar||2 Tablespoon|
|Dried marjoram||1 Teaspoon, crumbled|
|Hot red pepper sauce||1⁄8 Teaspoon|
|Roasted sweet red peppers||7 Ounce, drained, rinsed and sliced into 1/4 inch strips|
|Green onions and tops||3 , sliced to 1/3 cup|
|Low fat mozzarella cheese/Monterey jack cheese||8 Ounce, cut into 1/2 inch cubes|
1 Cook the pasta in unsalted water according to package directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the applejuice, vinegar, marjoram, salt, and red peppersauce until well blended.
2 Drain the artichoke hearts, discarding the remaining marinade, and put them in a large bowl with the peppers and green onions.
3 When the pasta is done, drain and rinse it under cold running water, drain again, and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese.