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Print this Recipe    Pasta 64

Mediterrean Pasta salad

1 pound bow tie pasta
juice one large lemon
olive oil (same amount as lemon juice)
salt
white pepper

2 6-ounce jars marinated artichoke hearts chopped (reserve liquid)
1/2 red onion (about 1/2 cup) chopped or to taste
1/2 cup plus 2 tablespoons cracked green marinated olives, chopped
1/4 teaspoon hot pepper flakes, optional
1/2 cup plus 2 tablespoons brine marinated kalamata olives, chopped
12 ounce jar Fire Roasted Red peppers (about 1 cup) chopped, discard liquid
3 ounces pepperoni chopped fine

1/2 cup chopped parsley
juice of one additional lemon

Cook pasta according to package directions. While still warm,
marinate in the lemon juice and olive oil. Season with salt and
pepper.

Cool in fridge or over an ice bath. Add all the rest of the
ingredients except the chopped parsley, the liquid in the jars and
lemon juice. Chill.

Before serving, stir in reserved liquid and lemon juice. Sprinkle
parsley on top.

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