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Jeann’s Pasta Salad Recipe

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This recipe for Jeann’s Pasta Salad, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Joyce McDuffie
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Rotini-type pasta
1 c artichoke hearts, halved
1/2 c black olives, halved
1/4 c scallions or onions, chopped
6 oz salami, cut into strips
2 tsp dried basil leaves, optional
Approx 1 ½ c Italian dressing
1/4 tsp salt and black pepper or to taste
1/2 c grated Parmesan cheese
ALL CANNED VEGGIES SHOULD BE WELL DRAINED
Directions:
Directions:
Process:
Cook pasta according to directions and drain. Pour into large bowl or pan to cool. A baking dish about 12 inches long, 7 or 8 inches wide and about 2 inches deep works well. This shape allows you to mix without tearing up the pasta too much. At this point it is helpful to drizzle a bit of Extra Virgin Olive Oil or cooking oil with the pasta so it does not’t stick together as it cools.

Add rest of ingredients and gently mix.
NOTE: Parmesan can be added as a top dressing rather than mixed-in if desired. I usually add the salad dressing last. Most people say this is best served after several hours or an overnight rest in the fridge. Mix again just before serving and taste. May want to add a bit more dressing since the pasta soaks it up.
Personal Notes:
Personal Notes:
I prefer the Maria brand of water-packed artichokes. The marinated kind get too mushy.

My changes:
Add approx. same amount EACH of canned mushrooms and canned garbanzo beans as there are olives.
Thick-sliced ham cut into strips or small chunks can be substituted for the salami (not as much fat).
Sometimes I add raw sweet red peppers, cut into strips . . . just because it looks pretty! And for my personal taste I add some halved or whole grape tomatoes as the final ingredient.

 

 

 

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