Rich's Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-17.6 oz bags bow tie pasta
2 cans kidney beans, drain & rinse
1 can garbanzo beans,drain & rinse
1/2 purple onion finely chopped
16 oz Artichoke hearts packed in oil. Drain & slice, reserve oil
1 can whole med olives, drained
Chop Coarsely:
1 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
2 cups (3 oz) spinach leaves
2 cups broccoli-steamed for 5 min
1-1/2 cups red cabbage (1-2" slices)
Dressing:
3/4 c. apple cider vinegar
1 1/2 cups sugar
1 whole clove garlic
1 1/2 teaspoon salt
3/4 c. olive oil
3/4 c. oil reserved from artichoke hearts
2-3 T poppy seeds
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Directions: |
Directions:Mix all salad ingredients in a large bowl. For dressing put all ingredients except poppy seeds and oil, into the blender. Blend a minute to chop garlic. Drizzle oil into dressing with blender on to emulsify. Add poppy seeds. Pour dressing over pasta. Refrigerate. Garnish with fresh Parmesan cheese before serving.
Salad should have plenty of dressing as it will absorb the dressing as it sits. Stores up to 5 days in the fridge. |
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Personal
Notes: |
Personal
Notes: Wendy and I tasted a lot of salad dressings to get the ingredients just right. We were excited when we achieved it. This salad was served for the first time at Eliza's wedding shower. It is always a hit!
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