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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I love this salad-great for potlucks or hot days when you really don’t want to crank up the stove for a long time. Ingredients:
1 (8 ounce) box tri-color spiral pasta (cooked) |
1 (9 ounce) package frozen artichoke hearts, cooked and drained |
5 ounces pepperoni, sliced |
1 cup sliced fresh cauliflower floret |
1 cup fresh broccoli florets |
1 cup chopped monterey jack cheese |
1/2 cup sliced green onion |
3/4 cup olive oil |
1/4 cup red wine vinegar |
1/2 teaspoon italian seasoning |
Directions:
1. Cook pasta according to directions; drain.
2. Cook artichokes; drain.
3. Combine pasta, artichokes, pepperoni, cauliflower, broccoli, cheese, and onions.
4. Combine vinegar and Italian seasoning in bowl. In a slow stream, pour the oil in, whisking while you do it.
5. Combine dressing with veggies and mix well.
6. Cover and chill for several hours.
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