Mediterranean Salad

Submitted by United Church of God on Thu, 2011-05-05 11:18
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Description

The zing of dill liven up this delicious, vegetable packed pasta salad.

Summary

Yield
Servings
Source

Ann Wilson, Big Sandy, Texas

Prep time20 minutes

Ingredients

1Packagespaghetti (8 ounces, or spiral-shaped noodles)
1Packagemarinated artichoke hearts (6 ounces, drained and coarsely chopped)
1Canripe olives (4 ounces, sliced and drained)
1Cupfrozen English peas (thawed)
1 red bell pepper (medium, chopped)
1 zucchini (small, chopped)
1⁄2 purple onion (small, thinly sliced)
1⁄2Cupparmesan cheese
1⁄2Cupmayonnaise
1⁄2CupItalian dressing
1Teaspoondried parsley flakes
1⁄2Teaspoondill weed
1⁄2Teaspoonpepper (coarsely ground)

Instructions

Cook pasta according to package directions and drain. Rinse with cold water and drain again. Combine artichoke hearts and next 6 ingredients in a large bowl. Add pasta, tossing well. Combine mayonnaise and remaining 4 ingredients, stirring with wire whisk. Add to pasta mixture and stir well. Cover and chill. Serves 8.

Notes

I save the marinade from the artichoke hearts and use it to replace half the Italian dressing. I also add a little garlic powder and Italian-blend herbs and salt to taste.

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