Simple Summer Pasta Salad, from Gael
My friend Molly Motherwell shared this recipe but I tweaked it to our tastes. It's pretty much your basic cold pasta salad, but Rob and I loved it. I made it on April 28, 2008, and am sure I will make it again, especially as the weather gets warmer. It can be a main course or a nice side dish, especially if brought to a potluck or book-club meeting or other event.
1 package tortellini or other stuffed pasta (Molly uses rotini instead)
small can chopped black olives
small jar artichoke hearts, quartered
3 T Italian or red-wine vinaigrette or other premade salad dressing
couple handfuls grape or cherry tomatoes
3 T pesto sauce (I use readymade, comes in small refrigerated containers at the store. You could probably also leave this out easily enough.)
Freshly grated Parmesan, or packaged grated Parm (not the kind in the green shaker can)
Cook the pasta according to package directions. Drain and let cool slightly.
Put drained, cooled pasta in big Ziploc bag. Add 3 T dressing. Toss and then seal bag and put in fridge to marinate
When ready to serve, take bag out of fridge. Add all the other ingredients into the bag. Shake, shake, shake! Pour into bowl and serve. Good with garlic bread on the side.