I am sharing one more summer recipe with you today. It comes from the same Konnarock Cooking book as other recipes I have shared.
1 8-oz. pkg. spaghetti or fusilli, cooked (I used rotini. It was what I had on hand.)
1 6-oz. jar marinated artichoke hearts, drained and chopped
1 4-oz. can sliced ripe olives, drained
1 cup frozen English peas, thawed
1 small chopped zucchini
1/2 small purple onion, sliced
1/2 cup Parmesan cheese
1/2 cup mayonnaise
1 Tbs. parsley flakes
1/2 cup Italian dressing
1/2 teaspoon pepper
1/2 teaspoon dried dill weed
- Drain cooked pasta and rinse in cold water. Mix with salad ingredients together in large bowl. Set aside. Mix dressing ingredients until well blended. (I used a jar for shaking.) Pour over pasta mix as desired. I didn't use all of it and stored the remainder in the refrigerator to use as a dressing for other salads, as needed. Cover. Chill one to two hours before serving. Flavor improves overnight.
|Another good summer salad!|
Thank you for reading. I really appreciate your comments.