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Pasta Salad(1 vote)Rate this listing  1 lb bowtie pasta 1 jar marinated artichoke hearts 1 jar roasted vegetable bruschetta 1-2 8oz. container fresh mozzarella (tiny -- "pearlini", or small, cut in half) Drain artichoke hearts, reserving liquid. Cook pasta. Drain. While still warm, combine with drained artichoke hearts and bruschetta. Toss to coat completely. Cool. Add mozzarella. Add some of the artichoke liquid if the pasta salad seems too dry. Serve chilled. Always disappears at picnics & cookouts. Submitted on 12/15/2008 by ahhsee
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