MULTI-COLORED PASTA SALAD FOR A CROWD

[Guest guest]

MULTI-COLORED PASTA SALAD FOR A CROWD

 

1 pound tri-color rotini

2 large bunches broccoli, cut into bite-sized pieces and florets

2 large carrots, sliced diagonally

1/3 cup sliced black olives

1 medium green or red bell pepper, cut into narrow, 2-inch strips

1 6-ounce jar marinated artichoke

hearts, chopped, with liquid

1-pound can kidney or pink beans, drained and rinsed

2 to 3 scallions, minced

1/4 cup chopped fresh parsley

1/4 cup olive oil

1/3 cup white balsamic or white wine vinegar

1 teaspoon dried oregano

1/2 cup grated Parmesan cheese

Salt and freshly ground pepper to taste

 

Cook the pasta in a large pot of rapidly simmering water until al

dente. Drain and rinse under cool water.

In the meantime, steam the broccoli and carrots until both are just

tender-crisp. rinse under water and allow to drain.

Combine the pasta, steamed vegetables and all the remaining

ingredients in a large serving bowl and toss well. Serve at once or

refrigerate until needed.

Makes 8 to 10 servings.