Cook pasta according to package directions. Drain in a colander and
rinse under cold water. Place in a large bowl. Place broccoli florets in
a strainer and rinse under very hot water until they turn bright green.
Add to pasta with the remaining ingredients, except Greek Salad
Dressing. Add 1/4 cup dressing, reserving the rest to add before
serving. Toss lightly. Refrigerate until ready to serve. Before serving,
mix in the rest of the dressing.
Makes 8 cups
Category
GREEK SALAD DRESSING BLEND
Salad/Dressing
Servings
Makes 8 cups
Author
- 8 oz rotini pasta
- 1 cup broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped parsley
- 1/2 cup diced red pepper
- 1 rib celery, cut into 1/4 inch slices
- 1/2 cup thinly sliced red onions
- 1 cup canned garbanzo beans, drained
- 1/4 cup cut up Greek peppers (pepperoncinis)
- 1/4 lb Calamata olives
- 1/2 lb feta cheese, crumbled (about 2 cups)
- 1 6 oz jar marinated artichoke hearts
- 3/4 cup Greek Salad Dressing (page 29), divided