Creamy Italian Pasta Salad
1 pound Tri-Color Rotelle Macaroni
1/2 Cup Diced Red Onion
1 Diced Red Bell Pepper
4 Small Jars Marinated Artichoke Quarters, liquid reserved
2 15-oz Black Olives
1/2 bottle Salad Supreme Seasoning (found in the seasoning/spice aisle)
Reserved Artichoke Liquid, plus enough Italian Salad Dressing to equal 1-1/2 Cups
1 Cup Mayonnaise
Dried Parsley as garnish
Cook Macaroni the minimum time, according to package directions; drain well and cool. Stir in Red Onion, Bell Pepper, Artichoke Hearts, Black Olives and Salad Supreme. In a small bowl, mix together the Artichoke Liquid/Italian Dressing and Mayonnaise; dress Pasta Salad with dressing as needed. Sprinkle with Parsley and mix thoroughly. Best if made a day or two before serving. Serve 12-15.
"He shall feed His flock like a shepherd;
He shall gather the lambs with His arm,
and carry them in His bosom,
and shall gently lead those that are with young."
Many, many years ago, when I was newly-married, I participated in a recipe chain letter. I received this recipe from Amy C. and we have enjoyed it. I don't like mayonnaise-y pasta salads (nice and creamy, but too blah) and I don't like many Italian pasta salads (lots of flavor, but too oily). This is a nice combination of the two--just the right amount of creamy and flavor.