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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This pasta salad is DELICIOUS! Super simple, and a perfect addition to a summer potluck or just a quick throw it together weeknight meal. Recipe courtesy of Boise Schools Presents: A Collection of Culinary Delights. Thank you Peggy Custer for your delicious recipe. Serving size is estimated. Next time I'll try pepper jack cheese. The recipe calls for a jar of artichoke hearts, but I didn't pay attention to the size so I listed 4 ounces. Ingredients:
12 ounces spiral shaped pasta (cooked and cooled) |
1 cucumber (halved and chopped, don't peel but remove seeds) |
1 cup monterey jack cheese, cubed |
16 ounces cherry tomatoes (the recipe just says lots of cherry tomatoes, i used 2 very large tomatoes diced) |
3/4-1 cup italian salad dressing |
3/4 cup hard salami, sliced |
3/4 cup pepperoni (pieces) |
1/2 cup green pepper, chopped |
1 red onion (sliced into rings) |
1/3 cup black olives, sliced |
4 ounces artichoke hearts |
Directions:
1. Toss all ingredients together and chill.
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