Tuesday, May 19, 2009

Pasta Salad

Brooke has made this Pasta Salad twice in my presence, and it's too good to not try to make myself!

Pat has a few cousins who live somewhat locally, and we try to get together a few times a year. We went to Jane and Jeff's this past weekend for a barbecue (and for TWO new pregnancy announcements!), and I decided to make Brooke's pasta salad.

I changed around the amounts a tad based on what I had on hand. And there was definitely WAY too much!! I've been taking it to work for lunch all week and throwing some chopped grilled chicken on top.

  • 24 oz uncooked tri-color pasta
  • 1 can sliced black olives
  • 1 jar roasted red peppers, chopped
  • 1 jar artichoke hearts, chopped
  • 1 ball fresh mozzarella, cubed
  • 2 1/2 cups bottled fat-free Italian dressing
Cook pasta according to package directions. Place in bowl and toss with 1 cup dressing. Allow to cool. Toss in all other ingredients and additional 1 cup of dressing. Refrigerate until ready to serve. Just before serving, toss with the final 1/2 cup dressing.


  1. I always make a beeline for the pasta salad at picnics, I just love it! Your version looks very tasty!

  2. I love how colorful this is and perfect for the summer!


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