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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My mom always made this for her pot lucks at work, she would make extra for us...and it was always a special treat every second wednesday of the month. Ingredients:
1 package multicolored rotini pasta |
broccoli floret cut into small bites |
sliced black olives |
1 package mushrooms, sliced and chopped |
1 jar artichoke hearts chopped (in oil or water, if water drain if oil save) |
1 jar roasted red peppers |
1 bag or jar of sun dried tomatoes |
1 bottle balsalmic vinegrette |
1 bag shredded parmesan cheese |
Directions:
1. mix everything together, except the parmesan
2. pour just enough vinegrette to moisten, if you saved the oil from the artichokes use it and less vinegrette
3. just prior to serving test to see if dry and add more vingrette as needed
4. sprinkle parmesan cheese and toss
5. ENJOY
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