Bring on the flavor with a simple yet classic pasta salad

Pasta salads are a staple for family gatherings and celebrations, and this recipe gives the freedom to experiment.

As part of the KHTS recipe category “Local recipesthis pasta salad is colorful, simple and tasty for the whole family.

For this recipe, you will need the following:

Ingredients

  • 2 cans of tricolor pasta (16 oz each)
  • 1 lb green bell pepper, thinly sliced
  • 1 md purple onion, thinly sliced
  • 7 roma tomatoes, seeded and chopped into bite-size pieces
  • 2 cans sliced ​​black olives, drained (2.25 oz)
  • 2 jars artichoke hearts, canned, drained, cut into bite-sized pieces (12 oz each)
  • 1 sm head of broccoli florets, optional
  • Salt and pepper to taste
  • 1 bottle of light Caesar dressing
  • 1 bottle of light Italian vinaigrette
  • 2 packages of crumbled feta cheese with basil and tomato (6 oz each)

Remember that a pasta salad gives you the freedom to substitute or omit ingredients. Feel free to replace any of the above with a preferred choice!

Now that the ingredients are together, it’s time to prepare the large portion of pasta salad.

Start by cooking the pasta according to the instructions on the box, draining it in a colander and rinsing it under cold running water.

While the pasta cooks, start chopping the tomatoes, onions and green pepper.

Add the vegetables to a large bowl with the pasta. Add salt and pepper as desired. Pour one of the dressing bottles into the pasta mixture.

Cover and place in the refrigerator to cool completely.

Once cooled, stir with a large spoon to mix well and add a second bottle of dressing mix. Add the crumbled Feta and mix.

The pasta salad is now ready to serve. This recipe feeds about 10-15 people.

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