Nothing like a pasta salad to make life seem like a picnic!
Italian Pasta Salad
12 ounces of Dried Pasta Elbow or Rotini or Penne 2 Cups Italian Dressing, I like Olive Garden Brand 1 Can (14oz.) Artichoke Hearts, drained and cut into 1 inch pieces 1 Cup Black Olives, sliced 1 Cup Grape Tomatoes, cut in half 4-6 Pieces of String Cheese, cut into small bite-sized pieces 1 English Cucumber, diced 1 Cup Mini Pepperoni 1 Cup Red Onion, diced 1 Cup Red Bell Pepper, diced 1 Cup Sliced Fresh Mushooms ¼ Cup Grated Parmesan Cheese for sprinkling on top
Cook the pasta according to directions on package. Pour drained and cooked pasta into a large bowl and while it is still hot add the Italian Dressing. Mix well, place into refrigerator while you cut up all the other ingredients.
Add all the other ingredients, except Parmesan Cheese, and stir gently to combine. Chill for 2 to 3 hours, add more dressing if it seems dry. Stir before serving and sprinkle with grated Parmesan Cheese on the top.
You can adjust these ingredients and use only items you like. I tend to leave out the red bell pepper, and my daughter-in-law likes double the olives.
*To make Gluten Free use GF Pasta but best serve the same day. GF pasta goes hard as it chills.
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