My friend JA served this pasta dish several years ago when our family of four visited their family of four plus Mom 2. With that many mouths to feed, this dish was perfect for our group. It doesn’t hurt that it’s very tasty, too!
I dove in like a fat girl in a candy store (quote stolen from that hilarious philosopher, Paula Deen)! This is the most flavorful pasta salad I’ve ever eaten. Ever.
I can hardly believe I waited so long to share it with you. Forgive me? Please?
This large bowl is only half a recipe, and there’s no notation on the original recipe as to how many servings it makes. I guess it depends on whether you’d be eating it as an entrée or a side. It’s been used both ways here in The Land of Making Do.
I boil the spiral noodles first and transfer to a colander to let them drain. In the same pot, I cook the tortellini while continuing to chop the vegetables.
After the pastas are cooked and cooled, combine them with the chopped veggies, the feta cheese, and finally, the dressing.
It’s completely fool-proof, which I need (wink), and it tastes good every time.
Parmesan cheese is sprinkled on top just before serving.
This salad is perfect for a family reunion or any large gathering – like for our Memorial Day that’s just around the corner. Come to think of it, I can just see this big red bowl of colorful pasta on the table of Real Things of Stars and Stripes Forever from yesterday.
Oh, and HH and I like to have the leftovers as an entrée, sometimes with cooked chicken pieces added.
- 1 package colored spiral noodles (cooked and drained)
- 1 package cheese-filled tortellini noodles (cooked and drained)
- 1 small can artichokes (drained and chopped)
- 1-2 packages feta cheese
- 1 bunch broccoli (chopped)
- 1 green bell pepper, diced
- 1 box cherry tomatoes (halved)
- 1 large bottle Italian dressing with Olive oil
- Parmesan cheese
- Combine first seven ingredients. Fold in dressing until well coated.
- Top with Parmesan cheese just before serving.
- Serve immediately or refrigerate until serving.
I should tell you, I’m not that crazy about feta cheese. But, the feta in this recipe doesn’t stand out in the mixture of flavors. Maybe it’s the combination with the Parmesan cheese. I don’t know. It’s just very, very good, feta or not!
What’s happening at your house this weekend? Anything special? What-cha cookin’?
Happy Friday, and weekend blessings, y’all~
I’m sharing this recipe at Metamorphosis Monday.