I love a good pasta salad! They are great for potlucks, a hot summer evening, when you really don't feel like cooking, or just to munch on along with some crisp, crusty bread. There are so many different ingredients that you can add or substitute so feel free to mix it up with other stuff. Enjoy!
Pasta Salad
1 pound spiral tri-color noodles
small can of sliced olives
cherry or grape tomatoes, quartered or halved
marinated artichokes, chopped
provolone cheese, cubed
pepperoni slices, halved
Italian dressing
Parmesan cheese
Boil the noodles according to package directions. Drain, and rinse under cold water. Mix together all ingredients, adding Italian dressing and Parmesan cheese to taste. Refrigerate for at least 30 minutes. Serve.
3 comments:
Oh I like it you use artichokes. I do that too. I also use Birdseye frozen mixed vegetables in my pasta salad. Saves lots of chopping.
I made that for dinner right after I saw your pretty picture! I had everything except the artichokes, but it was still delicious.
I made it for years without artichokes but was introduced to them in a pasta salad this past summer and thought it was delicious. I have also added baby corn instead of the artichoke and sometimes I pass on the pepperoni slices. Such a versatile salad!
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