Pasta Salad

 

Pasta Salad

2 12-16 oz. Pasta - I use penne or fusilli or farfalle

2 cans black olives

2 cups marinated artichoke hearts, chopped

4 or 5 red, orange, green, or yellow bell peppers cut into small pieces

2 cups broccoli florets

1 red onion, chopped

1 cup finely julienned zucchini

2 cups cherry or grape tomatoes

12 oz. italian salad dressing

4 oz. raspberry vinaigrette salad dressing

Boil your pasta following the instructions on your pasta package. You want your pasta al dente. Run your pasta under cold water and then drain completely. Now, cool the pasta in the refrigerator.

After your pasta is cold, add all of your other ingredients.

Now, pour 3/4 of the dressing over the salad and mix.

Refrigerate the pasta salad.

Pour the remainder of the dressing over the salad right before you serve it.

This is a large pasta salad. It can serve 10 -15 people. Adjust your ingredients for a smaller version.