Monday, May 16, 2011

Easy and delicious pasta salad recipe

My mama has been making this delicious pasta salad as far back as I can remember. There wasn't a holiday dinner, family get together, or summer BBQ without it. I'm not sure of the exact origin of the recipe (or if my mom just made it up), but it's always a hit when people come over and try it. Personally, I think it's due to how simple the recipe really is. Even Mando likes it, and he doesn't eat anything... pickiest eater EVER! There are only 5 ingredients and it's super easy to make. When we had a few days of really hot temperatures last week I knew I wanted to make some because it's served cold and refreshing with any meal! I put some pork chops and baked potatoes on the grill and got to work!

Pasta salad

  • 2 12 ounce bags of tri-color rotelle noodles
  • 1 bottle Italian dressing
  • 1 can of black olives
  • 1 14 ounce bag frozen broccoli florets
  • 1 small jar of artichoke hearts
First, fill a pot about halfway with water and bring it to a rolling boil. Add both bags of rotelle noodles and cook for about 8 minutes, stirring occasionally.

While your pasta is cooking, put your frozen broccoli florets in a steamer basket, and place it into a pot with about an inch of water. Cover and cook for about 7 minutes or until you can easily poke a fork into it.

When your pasta is done drain the water out and place it into a large bowl. Shake your bottle of Italian dressing and then pour the entire thing into your bowl of pasta. Mix well.

Once the broccoli is done cooking, throw it into the bowl of pasta. Add 1 can of black olives and a small jar of artichoke hearts. I used whole olives in the bowl below, but sliced olives might be better. I also didn't have any artichoke hearts on hand, but you can add or do without them... it tastes good either way!

Mix together all ingredients, and refrigerate for 2-3 hours. You want to serve this cold! When you're done, you can put foil over the bowl and refrigerate the leftovers for tomorrow's lunch. YUM!


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