Today's Meatless Monday recipe is one of my all time favorite, go-to recipes. I've been making this for years and it's an often requested dish at family/friend gatherings
For the Italian Pasta Salad you'll need:
1 lb. Rotini Tri-Color Pasta
(if I'm making this just for our family I use wheat pasta and it's equally good)
1 jar Italian Giardiniera mix
1 lg. jar Salad Olives
Marinated artichoke hearts (make sure you use marinated)
1 bunch broccoli
1 red onion
1 bottle Robusto Italian dresing
1 bottle Ceasar Vinaigrette
Creole seasoning, salt, pepper - to taste
Parmesan cheese (use Parm/Reggiano or Parm/Romano,
fresh grated is better)
***The amounts listed above are only a guide. Use more or less of each ingredient to suit your own individual taste. Add new ingredients, subtract the ones you don't like. This recipe is super forgiving.***
Boil pasta (al dente)
Chop and cook broccoli...do not overcook or it'll be a mushy mess
Chop onion and tomatoes
Drain most of the liquid from giardiniera, olives and marinated artichoke hearts. Rough chop giardiniera and artichoke hearts.
Add above ingredients to bowl.
Add half a bottle of each salad dressing to moisten the ingredients.
Add cheese, creole seasoning, salt and pepper to taste. (Taste before adding salt as the dressing, olives, cheese, etc. are already salty.)
Just before serving, add more salad dressing to taste.
***I find this recipe is much better if made a day in advance. It gives the ingredients a chance to blend and soak up the dressing. ***