Wednesday, July 31, 2013

Recipe Wednesday, Italian Pasta Salad

We both enjoyed this salad and Jim said it's a keeper!  It makes enough for 4 sides and I'd take it to a potluck to share.  If it's going to be consumed in one sitting, go ahead and add the avocado.  I only used 1/2 cup of dressing and it tasted just fine and thus has less fat

A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare 

1 1/2 cups shell, bow-tie or corkscrew pasta
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup sliced fresh mushrooms
1 6 ounce can artichoke hearts, drained and chopped
1/2 cup chopped onion
1 cup Italian salad dressing
3/4 cup sliced black olives
1 tomato, chopped
1 avocado, chopped

Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion.

Toss with the dressing, then cover and chill for 4 hours.

Before serving, toss the salad with the olives, tomato and avocado.