Black Olive/Pasta Salad

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


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