Real Recipes From Real Home Cooks ®

candi's italian pasta salad

(1 rating)
Recipe by
Candi Hummer
Silver Springs, NV

There is alot of pasta salads out there, I threw this one together for my friend Kat, she loves it, it dissapears fast so I figured I'd share!

(1 rating)
yield 20 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For candi's italian pasta salad

  • 2 lb
    rainbow rotini
  • 1 c
    diced purple onion
  • 2 c
    large cut broccoli flowerettes
  • 1 c
    med diced ham
  • 1 c
    shredded cheddar cheese
  • 2 c
    grape/cherry tomatoes cut in halves
  • 1 can
    black olives cut in halves (reserve juice)
  • 1
    14.75 oz jar marinated artichoke hearts (reserve juice)
  • 1/4 c
    parmesan cheese

How To Make candi's italian pasta salad

  • 1
    Cook pasta by directions on package drain and rinse with cold water to cool slice all veggies and shred cheese. Slice artichoke hearts in quarters.
  • 2
    use 1/2 the can of olive juice, all the artichoke juice and mix with Italian dressing (I use my homemade italian dressing mix)
  • 3
    Mix all ingredients well, chill. I take the salad out about every hour and mix again, recovering everything with the juices. this way everything absorbs the majority of the juices before you serve it! Mix in cheddar cheese & parmesan just before serving.