PASTA SALAD
This was created for my bestie who does not like debris in her pasta salad.
Pasta Salad
Ingredients
16 oz Box of Tri-Color Rotini or Bow Tie Pasta
1 Zucchini, diced small
1 Summer Squash, diced small
1 Red Pepper, diced
½ c Frozen Shoepeg Corn
14.5 oz jar of Cara Mia Marinated Artichoke Hearts (cut in half and remove any leaves that are not soft – save juice)
2 Broccoli Crowns, cut into bite size pieces
2 ½ Tbsp Dried Basil
¾ c Parmesan Cheese, plus 1 ½ tbsp
8 oz Ken’s Italian Dressing or your favorite Italian Brand
Directions
Cook Pasta according to box directions.
Place the diced zucchini and summer squash in a bowl with a teaspoon of water and microwave for 1 minute, check, and then 30 second intervals until soft. Drain and set aside.
Microwave the Broccoli until al dente, drain and set aside.
In a large pasta bowl, add cooked pasta and toss with 2/3 of the salad dressing and juice from the artichoke jar.
Add the zucchini, squash, corn, artichokes and red pepper and mix.
Add the basil and salt and pepper to taste.
Fold in the broccoli and the rest of the bottle of the dressing.
Add ¾ c Parmesan Cheese.and mix.
For the best flavor, it is best to make this a day ahead.
Garnish with 1 ½ tablespoons parmesan cheese before serving.
