2 bags of four cheese tortellini
1 bag of bowtie pasta
1 can of niblet corn
1 can sliced black olives
1 cup chopped tomatoes
1 jar of artichoke hearts, drained
1 can of asparagus, drained and chopped
1 jar of roasted red peppers, rinsed and drained
2 cups grated Parmesan cheese
1 can black beans, drained and rinsed
2 green onions, chopped
Italian salad dressing
- Boil, rinse, and drain pastas.
- Add other ingredients except for dressing and toss gently to mix.
- Pour enough salad dressing to suit your taste and toss gently. I use about a cup of the dressing.
- Chill for an hour or so and serve cold.
This recipe is one I got from my sister, Brenda and her daughters, Megan, Rebecca, and Madalyn. I don't know who of them first prepared this for one of our family gatherings but I can tell you that I absolutely love it and have had hoards of complements every time I have taken it to a pot luck. Mike's son and daughter-in-law always have a bash celebrating The Fourth. Since it has been beyond sultry and closer to hot-as-Hades this week, I mixed this up to take to the bash. It makes quite a
Note: I have left out ingredients at times when the cupboard was not fully stocked by the household grocery shopper (me) and in the salad pictured I had no olives or asparagus. So, this salad wasn't quite as yummy as it could have been but it was gobbled up and ooohs and aahhs abounded just the same!