Pasta Salad

1 12 Oz. Pkg. Rainbow Twist Pasta
6 Cups Water
1  6 Oz. can Large Ripe Pitted Olives
1  14 Oz can Artichoke Hearts (drained and quartered)
1/2 Cup Chopped Celery
1/3 Cup Thin Sliced Red Bell Pepper
1/3 Cup Thin Sliced Yellow or Orange Bell Pepper
1/3 Cup Sliced Green Onions (50% green tops)
1/3 Cup Sliced Carrots
1/3 Cup Homemade Salad Dressing
      (I suggest the oil and vinegar)
1   3-1/2 Oz. Pkg. Sliced Pepperoni

In a large pan, bring water to boil. Add noodles and cook for 8 to 10 minutes.
Pasta should be al dente.  Drain and rinse pasta, add all other ingredients, except the dressing and artichokes.  After making sure most of the water is out of the noodle mixture, toss dressing with the noodle mixture. Fold in artichoke hearts.
refrigerate for a minimum of  2 to 4 hours before serving.

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