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Multi-Colored Pasta Salad For A Crowd: Date Added: 21 Nov 2009
Listed in: Vegetarian

1 pound tri-color rotini
2 large broccoli bunches -- cut florets and
bite-sized pieces
2 large carrots -- sliced diagonally
1/3 cup sliced black olives
1 medium green or red bell pepper -- cut narrow 2" strips
1 jar marinated artichoke hearts - (6 oz) -- chopped, with liquid
1 can kidney or pink beans - (16 oz) -- drained, rinsed
2 scallions - (to 3) -- minced
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/3 cup white balsamic vinegar (or white wine vinegar)
1 teaspoon dried oregano
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Instructions

Cook the pasta in a large pot of rapidly simmering water until al dente. Drain and rinse under cool water.

In the meantime, steam the broccoli and carrots until both are just tender-crisp. rinse under water and allow to drain.

Combine the pasta, steamed vegetables and all the remaining ingredients in a large serving bowl and toss well. Serve at once or refrigerate until needed.

This recipe yields 8 to 10 servings.


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