Olive Pasta Salad Recipe
Ingredients
| 1 pound uncooked small spiral, shell or mostocolli pasta | ||
| 4 medium-sized tomatoes, cut into wedges or 18 cherry tomatoes, halved | ||
| Pitted black olives | 1 Cup (16 tbs), drained | |
| 1 6-ounce jar marinated artichoke hearts | ||
| 2/3 cup cubed Swiss cheese or smoked mozzarella (optional) | ||
| Italian Dressing | ||
Directions
Cook pasta to the al dente stage according to package instructions. Drain in a colander, then rinse under cold running water until cooled.
In a bowl, combine pasta with tomatoes, olives, artichokes and cheese. Pour 1/2 cup or more Italian Dressing over salad and toss well.
Refrigerate until well chilled. Serve cold.
In a bowl, combine pasta with tomatoes, olives, artichokes and cheese. Pour 1/2 cup or more Italian Dressing over salad and toss well.
Refrigerate until well chilled. Serve cold.
Chef
