Side Dish ‘n’ Saturdays: Italian Pasta Salad

Italian Pasta Salad


Serves 10-12

2 cups rainbow rotini pasta
2 cups broccoli, fresh individually frozen
15 ounces kidney beans
2 ounces black olives, sliced
7 ounces artichoke hearts
8 ounces mushrooms, sliced
2 green onions, chopped
1/2 cup newman own salad dressing
to add on serving day
6 ounces canned tuna fish, drained (optional)
1 cup chicken, cooked and cubed (optional)
1/4 cup grated parmesan cheese (optional)
1 cup other cheese, cubed (optional)

Prep Day: Cook rotini per package directions. If using fresh broccoli, add it to the cooking pasta for the last two minutes. Rinse pasta (and broccoli) in cold water. Open cans of beans, olives, artichoke hearts and mushrooms and drain them. Cut artichoke hearts into sixths, or smaller if you prefer. Mix pasta, broccoli, beans, olives, artichoke hearts, mushrooms and green onions in a large bowl. Add salad dressing and stir to mix.

To Freeze: Divide into freezer bags, based on the size of your family, and if you’ll serve this as a side dish or a main dish. Seal, label and freeze.

Serve Day: Thaw bag in refrigerator for 24 hours.

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