|
12 to 16 ounce package of Bowtie pasta |
|
1 teaspoon salt |
|
1 teaspoon vegetable or olive oil |
|
Large can whole pitted black olives, slice in half |
|
Large can artichokes, packed in water, quartered |
|
1 large green bell pepper, washed, cleaned and cut into 1/2" to 3/4" pieces |
|
1 large red bell pepper, washed, cleaned and cut into 1/2" to 3/4" pieces |
|
1 large yellow bell pepper, washed, cleaned and cut into 1/2" to 3/4" pieces |
|
8 ounces fresh mushrooms, sliced |
|
1 12 ounce jar Barilla Pasta Salad Dressing - Zesty Pesto |
|
Set a large pot of water to boil. Add a salt and oil to water. When water is boiling, add pasta. Stir to keep pasta from sticking, and continue to boil, stirring occasionally, until pasta is al dente. Drain and rinse in cold water. Allow pasta to sit in cold water while you are preparing the vegetables |
|
Add cleaned and sliced vegetables to a large glass or plastic serving bowl |
|
Thoroughly drain pasta and add to bowl of vegetables |
|
Add half of the jar of Barilla Pasta Salad Dressing - Zesty Pesto. Gently mix all ingredients, using 1 or 2 large spoons |
|
Refrigerate for several hours or overnight. Before serving, add remaining dressing, gently stir and serve |
Recipe from Alice Formosa - 2001 - Thanks Alice!