Kitchen Sink Pasta Salad
| 1 lb. dried bowtie pasta
4 to 5 cups broccoli florets
1 pint cherry or grape tomatoes (2 cups), sliced in
half
1 can (14 oz.) artichoke hearts, drained, rinsed, and
quartered
6 to 8 oz. feta cheese, crumbled
1 can (6 oz.) small black olives, drained
1/3 to 1/2 cup lite Italian or Caesar salad dressing
1/3 cup chopped fresh basil or cilantro, optional
mmmmmm |
Cook the pasta according to package directions. Four minutes
before the pasta is done, add the broccoli. Bring back to
a boil and cook until the pasta is done. Drain and place
in a large bowl. While the pasta is still warm, add the
tomatoes, artichoke hearts, cheese, olives, salad dressing,
and herbs as desired and stir to combine. Serve warm or
chill for a cold salad. Makes 8 Servings.
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