Madan's Pasta SaladThanks Rachel's Mom!
1 Lb tri-colored pasta
2 Large tomatoes, cored and coarsely chopped, no seeds
2 Jars (6 oz) marinated artichokes, chopped
1 Green pepper, chopped
3/4 Cup red onion, chopped
2 Oz pepperoni, thinly sliced (optional)
1 Can (6 oz) small pitted ripe olives
6 Tbsp olive oil
2 Tbsp wine vinegar
2 Cloves of garlic, finely chopped
1/4 Cup parsley, finely chopped
2 Tsp salt
2 Tsp basil
1 Tsp oregano
1/2 Tsp pepper
  • Cook pasta according to package directions. Drain. Rinse under cold water until cool. Drain again.
  • Combine pasta, tomatoes, artichokes, green pepper, onion, pepperoni, and olives. Mix well.
  • In a small bowl, combine oil, vinegar, garlic, parsely, salt, basil, oregano, and pepper.
  • Pour over pasta mixture. Toss until well coated.
  • Cover and refrigerate at least 2 hour or overnight.

  • Yield: 20 servings.
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