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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pasta Salad Recipe

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This recipe for Pasta Salad is from The Sandella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Veggie Rotini (colored)
1 can black olives
1 jar marinated artichokes
1 bottle Zesty Italian dressing
1 C. shredded Parmesan cheese
Directions:
Directions:
Cook Rotini according to package directions, drain & rinse with cold water. (I don't use a whole box unless making for a crowd, as I like more artichokes & olives per inch.) Drain olives and artichokes; slice olives and add, slice artichokes, removing a few outer leaves if tough, and add; use dressing to your taste, stir and refrigerate. When serving, stir and add more dressing if necessary (it seems to absorb it and gets dry if you don't use enough) and add cheese to taste.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
I also add sliced pimentos to add color and flavor. You can put whatever you want in it. I also put the cheese in when I mix it up rather than waiting until time to serve. I don't see that it hurts it at all and I like the flavor from the salad dressing marinating it all.

 

 

 

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