1/2 pound Orecchiette Pasta
1 16oz jar Artichoke Hearts, drained
1/2 cup Black Olives, drained and sliced
1/4 cup Capers, drained
2 Garlic Cloves, chopped
1/2 cup Italian Parsley, chopped
2 tablespoons Dijon Mustard
2 tablespoons Champagne Vinaigrette
1/4 cup Extra Virgin Olive Oil plus one tablespoon
Salt, Pepper to taste
Cook pasta according to directions on the package.
Preheat grill to 450 degrees F. Cut artichoke hearts in half. Season with salt and pepper, and brush with olive oil. Grill the hearts for 4-5 minutes, until they have nice grill marks.
Place pasta and all the vegetables in a large bowl.
In a small bowl combine Dijon mustard, champagne vinaigrette, olive oil, salt and pepper. Whisk until it's all incorporated.
Pour dressing over pasta and vegetables and toss it all together.
Serves 5-6
*Perfect dish to take with you to the lake or picnic since it's oil base dressing...
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