The following recipe, created by Rossella Rago, appears on BotticelliFoods.com.

Ingredients

For the Dressing:

• 1/4 Cup Botticelli Extra Virgin Olive Oil
• Zest and Juice of 2 Lemons
• 1/4 Cup Grated Parmigiano Reggiano Cheese
• 2 Tablespoons Botticelli Red Wine Vinegar
• 2 Tablespoons Fresh Parsley, chopped
• Salt and Fresh Black Pepper as desired

For the Pasta Salad:

• 1 Pound Botticelli Fusilli Pasta
• 1-12 oz Jar Botticelli Fire Roasted Red Peppers, drained
• 1-18 oz Jar Marinated Artichokes, drained
• 1 Pound Bocconcini or Perline Mozzarella

Directions

To make the dressing:

In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt and pepper. Mix well. Set aside.

Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Drain and run under cold running water to stop the cooking. Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella to the bowl. Pour the dressing on top and toss well.

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