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PASTA SALAD ¾ pound package colorful corkscrew pasta, cooked until just tender 1 cup broccoli floweret’s, steamed crisp-tender or 1 small package frozen broccoli, chopped 1/3 cup diced radishes 1 large green pepper cut in ¼ inch by one inch strips 1 small narrow zucchini, cut in thin slices 1 small yellow crookneck squash, cut in thin slices ¼ cup celery, sliced thin 3 green onions, chopped-including stems 2 jars marinated artichoke hearts cut in half, plus the oil 1 diced tomato ½ cup black or green olives, sliced thin 1 or 2 cups low calorie Italian dressing or Ranch (buttermilk style) ½ teaspoon salt ¼ teaspoon pepper Cook and strain pasta according to the directions on the package. Steam broccoli in a ¼ cup water until tender, then drain. Drain and slice olives and mix together with remaining ingredients. Use the artichoke oil and one or two bottles Italian dressing depending on how moist you prefer your salad. Mix well and marinate over night. If you intend to use Ranch dressing instead of Italian dressing, do not marinade. |