pat's Recipe

Garden Pasta Salad

Category: Pasta salads

1 pkg (8 oz) shell macaroni or rotini
1 Tbsp vegetable oil
1 jar (6oz) marinated artichoke hearts
1/2 cup Italian salad dressing
1 clove garlic
2 Tbsp cider vinegar
1 cup mayonnaise
salt, to taste
black pepper, to taste
1/2 cup chopped, cooked broccoli
1/2 cup frozen peas, thawed
10 cherry tomatoes
1/2 cup pitted, halved black olives

Cook pasta according to package directions, adding oil to cooking water. Drain well.
Put drained pasta in a large mixing bowl. Drain marinade from artichokes, pouring marinade over pasta. Add Italian salad dressing and garlic to pasta. Cut artichoke hearts into quarters; add to pasta. Gently mix.
In a small bowl, combine vinegar and mayonnaise. Season to taste with salt and pepper. Pour over pasta mixture. Gently stir in broccoli, peas, tomatoes and olives. Refrigerate overnight to let flavors blend. Mix gently before serving.

makes 6 servings