- Servings: 20-30
Ingredients:
| Salad: | |
| 1 lb | Tri-colored Rotini Pasta, cooked and drained |
| 1 lb | Shell Pasta, cooked and drained |
| 1 | , 8- To 12-oz Carton Fresh Cherry or Grape Tomatoes, quartered or halved |
| 3 | Green Onions, thinly sliced |
| 2 stalks | Celery, sliced |
| ½ lb | (baby) Carrots, sliced |
| ½ | Red Bell Pepper, diced |
| ½ | Yellow or Orange Bell Pepper, diced |
| 1 | Cucumber, seeded and diced |
| 1× 14 oz. can | Artichoke Hearts, drained and chopped |
| 1× 12 oz can | Black Olives, drained, and sliced |
| 1× 12 oz. jar | Green Olives, drained and sliced |
| ½ cup | Fresh Parsley, chopped |
| 1 Tbsp | Fresh Rosemary, minced |
| 1 Tbsp | Fresh Oregano, minced |
| Dressing: | |
| 1½ cups | Olive Oil |
| ½ cup | Red Wine Vinegar |
| ½ cup | Balsamic Vinegar |
| 1 tsp | Salt |
| 1 tsp | Ground Pepper |
| 1 tsp | Celery Salt |
| ½ tsp | Cayenne |
| 1 tsp | Dry Mustard |
| 2 cloves | Garlic, pressed |
| 1 Tbsp | Worcestershire Sauce |
Directions:
Combine salad ingredients in very large bowl. Mix dressing ingredients in a quart jar; cover and shake well. Pour dressing over pasta mixture and toss until completely coated. Best if refrigerated at least 4 hours before serving.
Helpful Tips:
This pasta salad is great for a large crowd. Simply double it for a huge crowd. It's even better the second day.
