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Pasta Salad
Sherri Carlson

Lil's Garden Pasta Salad

A lovely addition to any summer meal, especially great for holiday get togethers.
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Prep Time 20 minutes
Cook Time 10 minutes
Store in Refrigerator before Serving 1 hour
Total Time 1 hour
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb Tricolor Spiral Pasta, Cooked and Drained Chill pasta after cooking.
  • 2 2.5 oz can Black Olives, sliced and drained
  • 2-3 Green Onions, chopped
  • 1 Green Pepper, chopped
  • 1 Red Pepper, chopped
  • 1 Yellow or Orange Pepper, chopped
  • 1/2 Cucumber, chopped
  • 8 oz Fresh tomato, diced or 2 16 oz cans chunk tomatoes drained
  • 1 15 oz can Artichokes, drained and chopped In Water, Young Tender Artichokes
  • 1/4-1/2 cup Kraft Tuscan House Italian Dressing Or Other Brand
  • Parmesan Cheese Freshly Grated

Method
 

  1. Cook Pasta, drain, and refrigerate.
  2. Mix together all ingredients except Parmesan Cheese.
  3. Refrigerate for at least one hour before serving.
  4. Add freshly grated parmesan cheese and toss, just before serving.

Notes

This recipe was my mother's and my sister, Shelly, thankfully put it in a family cookbook for us all to enjoy. 
I have made a few changes shown below:
  1. Replaced the canned tomatoes for fresh tomatoes.
  2. Changed the dressing from Bernstein's Restaurant Style Italian Dressing (because it's difficult to find).
  3. Added the Canned Artichoke hearts, because they are delicious in the pasta salad!
  4. Added the cucumber. 
I hope you enjoy this pasta salad as much as my family does!