Ingredients
- Salad:
- 1 lb tri-colored rotini pasta, cooked and drained
- 1 lb shell pasta, cooked and drained
- 1, 8- to 12-oz carton fresh cherry or grape tomatoes, quartered or halved
- 3 green onions, thinly sliced
- 2 stalks celery, sliced
- 1/2 lb (baby) carrots, sliced
- 1/2 red bell pepper, diced
- 1/2 yellow or orange bell pepper, diced
- 1 cucumber, seeded and diced
- 1 14 oz. can artichoke hearts, drained and chopped
- 1 12 oz can black olives, drained, and sliced
- 1 12 oz. jar green olives, drained and sliced
- 1/2 cup fresh parsley, chopped
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh oregano, minced
- Dressing:
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar
- 1/2 cup balsamic vinegar
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp celery salt
- 1/2 tsp cayenne
- 1 tsp dry mustard
- 2 cloves garlic, pressed
- 1 tbsp Worcestershire sauce
Description
Two Kinds Of Pasta And Plenty Of Vegetables Are Combined With Olives, Herbs, And A Flavorful Dressing To Coat. This Salad Will Serve A Crowd.
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