PATRICK'S ARTICHOKE PASTA SALAD

Patrick's Artichoke Pasta Salad image

This recipe is truly a "scratch" one but, after your culinary efforts, your guests will be mightily pleased to have tasted a pasta salad that is bright, new, and delicious. You will not find this recipe anywhere else because it took me about 6 months to develop it and I have only posted it HERE on Recipezaar! I wanted a pasta salad that used an Italian-based dressing and which packed a LOT of flavor, slightly creamy. Through much research, a few false starts and, blind luck, I got the pasta salad that I wanted. It's fairly easy to put together but it does take some time. It's great for a covered dish or as a side dish to either fried chicken or pork chops. I plan to use it for summer barbecues as well. And, once again, I have to thank Dee514 for her spectacular Italian Spice Blend recipe (Recipe #38293) which I have listed in the directions and which is an integral ingredient. For SAINT PATRICK'S DAY, use all GREEN PASTA (spinach pasta)! I hope you enjoy this pasta salad as much as I do.

Provided by Bone Man

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces rotini pasta, tri-color, dry
2 tablespoons pimientos, diced, canned
14 ounces artichoke hearts, chopped, canned, drained but not rinsed
1 tablespoon Italian spices, see directions
1 tablespoon Italian salad dressing mix, dry, e.g, Good Seasons brand
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
6 tablespoons water
1 1/2 teaspoons sugar
3 tablespoons parmesan cheese, freshly grated
1/2 cup black olives, sliced
4 tablespoons mayonnaise

Steps:

Cook the pasta al dente, drain and place into a large mixing bowl.
Add the pimientos, artichoke hearts, and black olives.
In a small mixing bowl, blend the Italian spices, Italian dressing mix, olive oil, vinegar, water and sugar. Then, add the mayonnaise last, especially if using a blender (do not blend mayonnaise for more than 30 seconds). Pour this dressing over the pasta mix.
Top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
NOTE: A batch of "Italian Spices" can be made by blending the following (Dee514's recipe): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon crushed red pepper flakes.

Nutrition Facts : Calories 175.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.4, Sodium 214.2, Carbohydrate 27.2, Fiber 2.9, Sugar 1.7, Protein 5.5

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