Black Olive/Pasta Salad

  • Yield serves 4-6 servings
  • Prep 20 minutes
  • Cook 12 minutes


8 ounces rotini (cooked and drained)
1 small bottle - favorite Italian salad dressing
1 cup sliced grape tomatoes
4 ounces cubed provolone/mild cheddar cheese
1 cup cubed chicken or pork loin
1 package frozen artichokje hearts (cooked/drained)
1 can California ripe black olives (pitted/drained)


Cook and drain rotini and artichoke hearts – set aside.  Cube cheeses, meats, and slice grape tomatoes.  Drain California pitted ripe black olives.  Combine all ingredients.  Pour Italian dressing over pasta/olive salad and refrigerate until chilled.

Great served on top of romaine lettuce hearts and along side grilled chicken and warm sourdough bread. 

A California Sauvignon Blanc makes this easy dinner even more special.



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