LooLoo’s Pasta Salad
July 19, 2009
There’s nothing better during the summer time, than a big bowl of pasta salad loaded with lot’s of fresh and healthy ingredients. We like to eat it with grilled meat; chicken breast, hanger steak, flank steak, etc., that we chop up and put right into our pasta salad. I purposely make a large batch so we can have left overs during the week. As far as the dressing, because it ends up staying in the refrigerator for the next few days, I coat my pasta salad with a small amount of olive oil. When your ready to serve it, of course you can use additional dressing of your choice. Sometimes I won’t put anything on it, and sometimes I’m feeling like a little ranch, or even Annie’s Green Goddess, which is really good. This pasta salad is my own version that I have been making for years. Please enjoy!
For other pasta salad recipes, click here.
- 1-16 oz. bag of rotelle pasta
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large head of lightly steamed broccolli, roughly chopped
- About 15 small cherry tomatoes cut in half
- 1- can red kidney beans, drained
- 1 small can corn, drained
- 1 large can whole olives (pitted), cut in half
- 2 cans (drained) artichoke quarters, roughly chopped
- Salt and freshly ground pepper
- 1/2 cup fresh italian flat leaf parsley, roughly chopped
- Olive oil (drizzle over pasta twice)
Cook your pasta in a large pot of salted boiling water, according to package directions, making sure not to overcook. Drain and rinse in cold water, your pasta should be al dente. While your pasta is cooking prepare the rest of your ingredients, placing in a separate bowl. When your pasta is cooled, place in a very large bowl. Add the rest of your ingredients, toss completely. Drizzle with olive, toss slightly. Cover pasta salda with plastic wrap, and chill for at least 2 hours prior to serving. Serve plain (just the little bit of olive oil), and/or with dressing of your choice.
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