Published recipe July 2023 in ‘Greet The Hwy 68 Loop
My pasta salad is a hit and great for any event especially if your going to bbq or need to bring a side to a gathering, this is the perfect delicious and simple recipe to make. This pasta salad can be made a couple days in advance for convenience, truthfully if you do, it taste even better when all the ingredients meld together. This recipe is the cheat one using store bought of you favorite Zesty Italian Dressing. I never measure the ingredients it’s all done by preference and taste. I’m giving a guideline on the minimum with the ingredients to use then add more to your liking, Enjoy!
Ingredients:
Yields 8-10 Double recipe for more
1 box of Pasta, any type, my go to Bow Tie
1 1/2 cups Marinated Artichokes, cut in bite size pieces
1 1/2 cup Golden Greek Pepperoncini, sliced, add in any brine from the peppers when cutting
1 cup Sun Dried Tomatoes, cut in pieces
1 large can Black Olives, sliced
A large handful, Fresh Italian Parsley, roughly cut
4-5 Green onions, cut 1/4 inch
1 bottle of your favorite Zesty Italian Dressing, Have extra bottle to dress pasta before serving, Pasta absorbs the dressing and needs just a bit more.
Optional: The Blend, Kinders, to taste
Ground black pepper & Sea salt, to taste
Optional: Cherry Tomatoes, cut in half
Optional: Grated Parmesan, to taste, add before serving
Optional: Fresh mini mozzarella balls, or cut in half, add before serving.
*When making my homemade dressing I use the brine from the marinated artichokes, peperoncini & sun dried tomatoes, Mixing to taste, rice vinegar, white vinegar, red wine vinegar and a little olive oil or Avocado oil……
Directions:
Make pasta according to directions on box and set aside to cool completely.
Toss in all ingredients including dressing. If using reserve fresh mozzarella balls, and grated parmesan add in before serving.)
Cover and refrigerate before serving.
Make a couple days ahead taste better! Good up to one week.
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