Marinated Pasta Salad

Teresa Jacobson


This is my version of one I tried years ago. It's a great way to sneak in veggies kids might not normally eat. I've added other veggies besides what is listed in recipe and because I diced them kids never guessed they were eating a plate full of veggies! They just new it was good! You can also add chunks of cheese or even ham, shrimp or pepperoni but it's fantastic just as written in the recipe. The key to the great flavor is the marinade from the delicious!

pinch tips: How to Mince Garlic





20 Min




12 oz
veggie spiral pasta
12 oz
marinated artichoke hearts, do not drain!
8 oz
fresh sliced mushrooms
1 Tbsp
olive oil
1 c
cherry or grape tomatoes, halved
1/2 bunch
fresh broccoli, trimmed and diced fine
4 1/2 oz
sliced black olives, drained well
1 Tbsp
dried or fresh parsley
1/2 Tbsp
dried oregano
2 clove
garlic, minced
salt & pepper, to taste

Directions Step-By-Step

Prepare veggie pasta per package directions, drain and rinse with cold water. Set aside.
Saute mushrooms in olive oil until cooked through but not carmelized. When done, set aside to cool slightly.
In a large bowl, empty contents of marinated artichokes. If necessary, cut artichoke into bite-sized pieces.
Add to artichokes, broccoli, tomatoes, cooled mushrooms, drained black olives,parsley,oregano, garlic, and salt and pepper. Blend well.
Toss in cooled pasta and stir until blended. Cover and refrigerate for 1-2 hours or until ready to serve.
***I've varied this by adding cubes of cheese, shredded carrots, finely diced green pepper,red and yellow pepper, pimentos, cauliflower, diced cucumbers. I even added quartered slices of pepperoni to throw the kids off the zucchini! ;P

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids