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MULTI-COLORED PASTA SALAD FOR A CROWD 

Serves: 8 to 10
A great party dish, and always a big hit.
1 pound tri-color rotini
2 large bunches broccoli, cut into bite-sized pieces and florets
2 large carrots, sliced diagonally
1/3 cup sliced black olives
1 medium green or red bell pepper, cut into narrow, 2-inch strips
6-ounce jar marinated artichoke
hearts, chopped, with liquid
16-ounce can kidney or pink beans, drained and rinsed
2 to 3 scallions, minced
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/3 cup white balsamic or white wine vinegar
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
Cook the pasta in a large pot of rapidly simmering water until al dente. Drain and rinse under cool water.

In the meantime, steam the broccoli and carrots until both are just tender-crisp. rinse under water and allow to drain.

Combine the pasta, steamed vegetables and all the remaining ingredients in a large serving bowl and toss well. Serve at once or refrigerate until needed.