Ingredients:
1 lb rotini pasta
12 ounces tri-color spiral pasta
1 (12 ounce) bottles Italian salad dressing
1 (15 ounce) cans cannellini beans
3 roma tomatoes, seeded, large diced
1 small red onions, cut into strips
1 yellow bell peppers, cut into 1 inch pieces
2 (7 ounce) cans sliced mushrooms
1 (13 3/4 ounce) cans artichokes, quartered in brine
1 (13 ounce) cans black olives
4 radishes, halved then sliced
1/2 cup parmesan cheese, shredded
2 garlic cloves, pressed
flat leaf parsley
salt and pepper
red wine vinegar (optional)
Directions:
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein’s Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to “brighten” the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
Servings: Serve
Time preparation: 30 min.
Time total: 45 min.