Antipasti Bow Ties


4 ounces dried bow ties (about 2 cups)

1-12 ounce jar marinated artichoke salad or 1 1/2 cups deli-marinated artichoke salad

1 tablespoon olive oil

1 teaspoon dried Italian seasoning, crushed

1/2 of a medium cantaloupe

6 ounces salami, chopped

4 ounces bocconchini, halved (small fresh mozzarella balls)

Salt and ground black pepper


Cook pasta according to package directions. Drain and rinse under cold water; drain again.

Drain artichoke salad, reserving 1/4 cup liquid. Toss liquid with olive oil and Italian seasoning. Remove peel from cantaloupe, cut into wedges; halve wedges.

Combine pasta, artichoke salad, cantaloupe, salami and bocconchini; toss with dressing. Season to taste with salt and pepper.

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