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.
Ingredients
- 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
Instructions
- 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.
