Black Olive/Pasta Salad

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

Ingredients

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)

Instructions

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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 190 other followers