If you are looking for a different type of pasta salad, then you are in for a treat. This one is loaded with wonderful flavors, and is a major hit at barbecues. Invite me to your barbecue, and I might bring it!
Although I would love to take credit for inventing it, I actually copied the basics of the recipe from a cook book, and added my own version(s) over time. You can add almost any vegetable you like. I have used steamed broccoli, yellow squash,etc. Shredded carrots work too. Adjust any ingredient up or down. The following is what I have settled into.
* 4 cups of Pasta Shells – I like #22 Ronzoni
* 4 Jars of Marinated Artichoke hearts
* 1 can Hearts of Palm – slice in 1″ pieces
* 2 cups of whole Mushrooms -cut in quarters
* 2 cups cherry tomatoes-cut in half
* 1 cup Black Olives (pitted)
* 1 Red Bell Pepper – cut in 1″ pieces
* 1 Green Pepper – sliced thin
* 3 cloves of Garlic- use garlic press
* 1 Tbls of Chopped Parsley
* 1 Tsp of dried Basil
* Salt and ground fresh pepper to taste
Cook pasta as directed. Then rinse in cold water. In a large bowl, add all the ingredients.
I like to leave the hearts of palm for last. Toss everything, cover, then refridgerate for 2- 4 hours.
Before service, toss and drizzle with Extra Virgin Olive Oil.
