Artichoke And Olive Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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 |
2/3 cup olive oil |
1/2 cup balsamic vinegar |
4-5 cloves garlic |
2 t. italian seasoning |
fresh ground pepper |
salt to taste |
place all the ingredients in a screw-top jar and shake to combine. taste and adjust the seasonings. |
1 lb tri-color rotini |
10-12 canned or frozen artichoke hearts |
2 c. frozen baby carrots |
3/4 c. green olives |
1 can black olives |
1 c. marinated mushrooms, halved or fresh sliced mushrooms |
1 large red onion, cut in strips |
1 pint cherry tomatoes, halved |
1/2 c. parmesan cheese, grated |
Directions:
1. 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.
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