Artichoke and Olive Pasta Salad
From cheryilyn 16 years ago
- 10 minutes to make
- Serves 10
This is a very good pasta salad. Perfect for potlucks and picnics. If you can, make the vinaigrette the night before so flavors can meld.
Ingredients
- balsamic vinaigrette shopping list
- 2/3 cup olive oil shopping list
- ½ cup balsamic vinegar shopping list
- 4-5 cloves garlic shopping list
- 2 T. italian seasoning shopping list
- fresh ground pepper shopping list
- salt to taste shopping list
- place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings. shopping list
- 1 lb tri-color rotini shopping list
- 10-12 canned or frozen artichoke hearts shopping list
- 2 C. frozen baby carrots shopping list
- ¾ C. green olives shopping list
- 1 can black olives shopping list
- 1 C. marinated mushrooms, halved or fresh sliced mushrooms shopping list
- 1 large red onion, cut in strips shopping list
- 1 pint cherry tomatoes, halved shopping list
- ½ C. parmesan cheese, grated shopping list
How to make it
- Make dressing the night before and store in refrigerator. Cook pasta according to box instructions. Turn off heat and put frozen veggies in pan with pasta. Immediately pour in colander to drain. Place in a large bowl. Add olives, mushrooms, onions, and cherry tomatoes. Toss all ingredients in the bowl. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix.
fateefa
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was not good "