Pasta Salad Primavera
Joan Bodell
My whole extended family loves this!
8 oz. rotini or ziti pasta
2 cups broccoli florets
1 pint cherry tomatoes, halved
1 cup frozen tiny peas
1 (14 oz.) can water-packed artichoke hearts, drained and chopped
1 (4 1/4 oz.) can sliced black olives, drained
8 oz. mozzarella cheese, diced
1/2 cup fresh grated Parmesan cheese
1 Tbsp. chopped fresh basil or 1 tsp. dried basil, crushed between fingers
1 cup (or more) Bernstein's Cheese Garlic salad dressing
Salt and pepper to taste
Cook pasta according to package directions, adding broccoli to the boiling water for the final two minutes. Drain and rinse with cool water. In a large bowl, combine all ingredients, toss with dressing and season with salt and pepper.
My whole extended family loves this!
8 oz. rotini or ziti pasta
2 cups broccoli florets
1 pint cherry tomatoes, halved
1 cup frozen tiny peas
1 (14 oz.) can water-packed artichoke hearts, drained and chopped
1 (4 1/4 oz.) can sliced black olives, drained
8 oz. mozzarella cheese, diced
1/2 cup fresh grated Parmesan cheese
1 Tbsp. chopped fresh basil or 1 tsp. dried basil, crushed between fingers
1 cup (or more) Bernstein's Cheese Garlic salad dressing
Salt and pepper to taste
Cook pasta according to package directions, adding broccoli to the boiling water for the final two minutes. Drain and rinse with cool water. In a large bowl, combine all ingredients, toss with dressing and season with salt and pepper.
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