Monday, May 6, 2013

Creamy Italian Pasta Salad

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."
Isaiah 40:11

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.  

No comments: