August 11, 2016
Lunch, Main Dish, Salads,
Pork, Pasta, Vegetables, Artichokes, Italian, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Quick Meals, Baby Shower, Entertaining, Ladies Luncheon, Picnic, Potluck, Summer, Refrigerator, Stove Top, Make it from scratch, Pasta Salad more
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"Potluck Salad! Full of color and flavor."
Cook macaroni according to package directions. Drain. Rinse with cold water; drain well.
Combine macaroni and oil in a large salad bowl; toss gently.
Add artichoke hearts and remaining ingredients. Toss gently. Cover and chill thoroughly.
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Hi, Breezie! I prepared this simple pasta salad for the Memorial Day weekend. Instead of jarred marinated veggies I hit the "olive bar" at our favorite local natural food store and was able to customize the recipe to our preferences. I skipped the salami and pepperoni (not a fan) although I know the husband would have liked it. I added marinated: olives, garlic, whole pearl onions, variety of imported olives, capers, etc in addition to the other vegetables indicated. Corkscrew pasta is a good choice and works well for this type of salad. The cheese was freshly grated and I included some asiago as well. Very easy and well received by all in attendance. I served the pasta salad over fresh arugula greens and topped with fresh Italian parsley from the herb garden. Prepared for the FYC tag game. Thank you for posting!