The Best Pasta Salad

This recipe is from my Mom.

Growing up, my Dad would not eat any pasta, whatsoever.
So really, I grew up not eating much pasta.
We usually had rice or potatoes.

My Mom would make pasta sometimes,
but always rice or potatoes, too.

She was much nicer than me.
I make one thing and either you eat it or you don't.

Now, my Dad has softened a bit and will occasionally eat pasta in small amount.
So whenever my Mom makes this salad I know that I'm going to get a portion.
(Yea me!!)

This recipe is so simple, 
but is so good I had to share.

It's best when chilled overnight for all the flavors to really combine.
She makes it without cheese,
but I usually add some grated Parmigiano-Reggiano whenever I make it.

The Best Pasta Salad
1 Bell Pepper, diced
2 green onions, diced
1 small jar of marinated artichoke hearts, diced 
1  small can black olives, loosely chopped 
1/2 container cherry tomatoes , cut in half 
1 pound spiral pasta, cooked al dente
3-4 tablespoons creamy Italian salad dressing
1/4 cup grated Parmigiano-Reggiano cheese (optional)
salt and pepper, to taste

Place all ingredients in a large bowl and stir to combine.  Chill overnight for flavors to combine.
Season with salt and pepper to taste.



  1. I love pasta and this does look delicious! I will try it out. :-)

  2. I love pasta and this does look delicious! I will try it out. :-)

  3. No pasta?! What kind of life is that?! :)


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