food fanatic.bookaholic.mommy

Loaded Italian Pasta Salad

Another delayed posting. Le sigh.

I made this pasta salad for a Labor Day cookout. It turned about to be the cookout of a million pasta salads. Maybe that is a slight exageration…there were maybe 6 pasta salads there…but that is out of a total of 8 side dishes.  We should have changed the party to a Pasta Salad “cook”-off.  May the best pasta salad win!  I like to think that this one could’ve been a contender.

Loaded Italian Pasta Salad

(altered from recipe in Betty Crocker Summer recipe book)

  • 12 oz rainbow rotini, cooked
  • 8 oz marinated artichoke hearts, drained and marinade reserved
  • 8 oz mozzarella, diced
  • 1/2 English cucumber, diced
  • 1/2 large red onion, diced
  • 6 radishes, sliced thinly
  • 1 stalk celery, diced
  • 2 cups halved grape tomatoes
  • 1/3 cup diced green onion (green parts only)
  • 1/3 cup sliced green olives

Dressing:

  • 1/4 cup marinade from the artichoke hearts
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon Dijon mustard
  • salt
  • pepper
  • 

Directions

 

  1. In a small bowl, whisk together the dressing ingredients.
  2. Place the salad ingredients in a large bowl and toss to evenly distribute.
  3. Drizzle the dressing over the salad and toss again. Refrigerate at least 1 hour before serving
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: