Tri-colored
pasta is a fun addition to this recipe. Feel
free to add other vegetables if your family prefers them.
Lightly steamed broccoli is an excellent choice – cut it into
small pieces and steam for just a couple of minutes so that it is bright
green and slightly softened. You can make this a
meal by adding 8 ounces of diced lunchmeat (turkey, ham, or salami) and
8 ounces of diced cheese. To slice the
vegetables quickly, use your food processor.
1 16-ounce package of rotini or penne pasta
1 cup Italian dressing
1 tsp. dried oregano
Sea salt and pepper to taste
1 can sliced black olives (3.8 ounces), drained
1 can artichoke hearts, drained
1 med carrot, sliced
2 ribs celery, sliced
2
green onions, sliced
2
roma tomatoes, diced
Cook pasta
according to package directions, making sure it isn’t overcooked. Drain pasta and rinse it with cold water to cool. Immediately toss the pasta with Italian dressing to
keep it from sticking together. Add vegetables
and spices, mixing thoroughly. The
salad can be served immediately or chilled.
