Marinated Pasta Salad
salads
1/2 lb rotelle noodles
14 oz marinated artichoke hearts -- drain; ed and diced
3/4 cup sliced black olives
4 oz diced pimiento; drained
1 cup sweet red onion; minced
1 cup provolone cheese; small dice
1 cup cheddar cheese; small dice
1/3 cup white wine vinegar
1/4 cup olive oil
2 tablespoon honey
3/4 teaspoon basil
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Recipe by: TJ Hill - Appetites Catered HEAT 10-12 QUARTS SALTED WATER TO A ROLLING BOIL IN A LARGE STOCKPOT, OVER MODERATELY-HIGH FLAME ADD THE NOODLES AND COOK FOR 8-10 MINUTES, UNTIL TENDER DRAIN, RINSE, AND DRAIN WELL COMBINE PASTA, ARTICHOKE HEARTS, OLIVES, PIMIENTOS, ONIONS, AND CHEESES-TOSS TO MIX WELL COMBINE REMAINING INGREDIENTS IN A BLENDER AND PROCESS UNTIL WELL MIXED COMBINE WITH PASTA MIXTURE-MIX WELL COVER AND CHIL FOR 2-48 HOURS SERVE SLIGHTLY CHILLED
Yield: 12 servings
