Pasta Salad

I've talked before about all the amazing cooks in my family.  Aunt Pat always made the best pasta salad. This may not be her recipe but it is very close.  I've watched her over the years and I think this one is pretty darn good.  Going back to my catering days this was a hit and so easy to put together.  It's a perfect recipe to make ahead, it seems to get better a few days after I make it.

The great thing about a pasta salad is you can easily make it your own by adding or omitting ingredient to your liking.  You can make it a complete meal by adding salami and fresh mozzarella balls.


Ingredients:

1 pound box Tri Colored spiral pasta
1 green bell pepper diced
1 can black olives cut in half or quarters
1/2 cup green olives cut in half (optional)
1 large jar marinated artichoke hearts cut into smaller pieces
1/2 cups sun dried tomatoes packed in oil and cut into slivers
8 oz of cherry or grape tomatoes cut in half
1 small red onion chopped
1 Tablespoon fresh parsley
1 Tablespoon fresh basil leaves chopped or dried
2-3 heaping Tablespoons of Pesto
Good Seasons Italian Dressing - Mix per instructions on the box


Cook the pasta per the directions on the box until al dente.  Drain and let the pasta slightly cool,  add dressing to warm pasta and let cool to room temperature tossing occasionally.  Prepare the vegetables and add to the pasta.  Add the remaining ingredients stir season with salt and pepper if needed.  Serve immediately or refrigerate.