Pasta Salad

Pasta salad

I was checking out my fridge this weekend and noticed it was time to thin out my veggie drawers. I have always enjoyed pasta salad and this was a good time to create one.

If you prefer your veggies a bit marinated you can add all of them to a large bowl with the vinegar and oil before you add the pasta. Marinate them for a few hours then add the pasta and mix well.

2 bell peppers, mixed colors, sliced in small pieces

12 thinly sliced mushrooms

2 6 oz. jars marinated artichoke hearts drained, retaining the liquid

15-20 cherry tomatoes, halved

4 cloves garlic, minced

6 Tbsp olive oil

2 Tbsp red wine vinegar

12-15 olives, sliced

1 lb of your favorite shaped pasta cooked al dente and cooled

½ cup grated parmesan, Romano, or asiago cheese

1 large carrot, julienne

1 stalk broccoli, stems diced and lightly steamed

4-5 green onions, sliced

Cook pasta according to the directions. Cool after it is cooked and add to large bowl. Add oil and vinegar, mix well. Add the garlic and mix well. Add the remaining ingredients. Mix well. At this time you can mix in some of the liquid from the artichokes or you can add your favorite salad dressing. Top with cheese.

— Barbara Rexford