Italian recipes

Marinated Pasta Salad

Course : Italian
Source: TJ Hill - Appetites Catered
Serves: 12

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1/2 pound rotelle noodles

14 ounces marinated artichoke hearts -- drained and diced

3/4 cup sliced black olives

4 ounces diced pimiento -- drained

1 cup sweet red onion -- minced

1 cup provolone cheese -- small dice

1 cup cheddar cheese -- small dice

1/3 cup white wine vinegar

1/4 cup olive oil

2 tablespoons honey

3/4 teaspoon basil

1/2 teaspoon dried dill

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon salt

1/2 pound rotelle noodles

14 ounces marinated artichoke hearts -- drained and diced

3/4 cup sliced black olives

4 ounces diced pimiento -- drained

1 cup sweet red onion -- minced

1 cup provolone cheese -- small dice

1 cup cheddar cheese -- small dice

1/3 cup white wine vinegar

1/4 cup olive oil

2 tablespoons honey

3/4 teaspoon basil

1/2 teaspoon dried dill

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon salt

Preparation / Directions:

Heat 10-12 quarts salted water to a rolling boil in a large stockpot, over a moderately-high flame. Add the noodles and cook for 8-10 minutes, until tender. Drain, rinse, and drain well combine pasta, artichoke hearts, olives, pimientos, onions, and cheeses. Toss to mix well. Combine remaining ingredients in a blender and process until well mixed. Combine with pasta mixture. Mix well cover and chill for 2-48 hours serve slightly chilled.

More Italian Recipes