Italian Pasta Salad

Italian Pasta Salad…is probably my favorite pasta salad. This variation does not include any meat, but it is yummy none-the-less. It travels well and is a great snack substitute for greasy potato chips. This recipe is easily multiplied if you need it for a larger crowd.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Pasta Salad

4-6 Servings

Ingredients:

• 8 ounces (dried) pasta (cooked according to package directions)
• 1/2 pint grape tomatoes, halved
• 1/4 jar (6 ounces) hot marinated artichoke hearts, chopped plus 2 tablespoons of the marinade
• 2 sun-dried tomatoes, chopped
• 2 ounces Asiago cheese, cubed
• 2 tablespoons capers (it’s ok to include some of the liquid)
• 1 ounce kalamata olives, sliced
• 1 ounce green olives, sliced
• 1/2 cup Italian salad dressing (used Newmann’s Own)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon dried oregano

Directions:

Cook pasta according to package directions until al dente. Strain and set aside to cool, tossing frequently to prevent sticking.

Put the tomatoes, artichokes with marinade, sun-dried tomatoes, cheese, capers, and black and green olives into a medium bowl and toss to combine. In a large bowl, whisk the salad dressing, balsamic vinegar, and spices together.

Once the pasta is completely cooled, add it to the dressing mixture and toss it together until well coated. Fold in the other ingredients from the medium bowl until well distributed.

Taste and adjust seasonings to your taste. Serve immediately or cover and store in the refrigerator for later.

Enjoy!!

“Life is a combination of magic and pasta.” – Federico Fellini