Veggie Pasta Salad
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|Sat, 06-20-2009 - 3:17pm|
I do not have an exact recipe for this since I just decided one day to throw everything except the sink into my pasta and man it turned out so yummy. I slowly overtime perfected it. I think you can pretty much eye it and also you need to let this sit overnight in the fridge to allow the flavors to marry.
A bag of your fav dried pasta- I prefer the ones that look like elephant ears since the goodies get caught inside and yum.
slice black olives
diced mild green chilis
finely sliced celery
marinated artichoke hearts cut up
chicken breasts or even shrimp cooked and cut into bite sized pieces
yellow, orange, and green bell pepper finely chopped
sourcream or mayo
marinated artichoke hearts juice
your favorite salsa
dried italian dressing
vinegar and oil mix
salt and pepper to taste
I cook my pasta til al dente and sit aide in a really large bowl
Cut up all my veggies and meats and put into pasta- put in half of can of the mild green chilis.
Make dressing in a seperate bowl
add to the sourcream or mayo 1/2 package of the italian dressing, some oil and vinegar mix, salt and pepper, some salsa and the juice from the marinated artichokes until a dressing consistency- like Ranch dressing
Pour over pasta mixture and stir well. Cover and let sit overnight. Stir again before serving. This will last 3 days in the fridge though I don't think it will last.
Even my Father in law who hates veggies will eat this.
Add some crunchy baked bread and you have a meal. Very filling.