Muffy Summer Salad

Recipe submitted by Nancy Wilson

2 cups penne pasta, boiled
1/3 cup Italian olive salad mix with oil
4 ounces mozzarella cheese, diced
2 medium tomatoes chunked
2 ounces pepperoni,sliced
6 fresh basil leaves , chopped
6 fresh mint leaves, chopped
½ cup canned marinated artichoke hearts
8 ounces boiled shrimp

Boil pasta in 2 quarts water seasoned with 11/2 teaspoon salt
Drain pasta and place in serving bowl.
Add remaining ingredients and mix well. Refrigerate until ready to serve.

Makes 4 to 6 servings.


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