The beginning of May is the perfect time for a recipe that reminds us that the grey days of winter are soon going to blossom into the bright days of Spring! This pasta salad will bring color to your plate and your day!
I first had this salad when I was in my early teens. Do you remember yourself at that age? I was still a little shy – hey, I wasn’t a loud mouth YET – and I definitely hadn’t adventured into the culinary arts. I remember eating the salad, picking at it really because I was a teenager after all and I came across an artichoke heart. Sweet baby Jeeves what’s that! I was horrified! I mean what was my Aunt feeding me?! In the end, I trusted my Aunt and had the very first “exotic” ingredient! lol
Aunt Paul’s pasta salad (everything but the kitchen sink)
(Ma Saal use to say this was a complete meal not jut a salad.)
1 lb. of pasta rotini ( large ones)
3 cups of cherry tomatoes sliced in half
1 can of sliced black olives, drained
1/4 cup minced fresh parsley
1/2 cup chopped fresh basil
1 small sliced red onion or large one
1 can of sliced mushrooms
1 jar (large or small) artichokes + liquid
1 green pepper chopped
3 stalks of celery chopped finely
Dressing
3/4 cup olive oil
3 cloves of garlic minced
1/2 cup or so of mayonnaise ( you may need to adjust more or less )
1/3 cup of home made chive vinegar (red wine or white wine vinegar can be used)
1 tsp. of salt
Pepper to taste
Cook pasta according to package directions. Cool
Toss all ingredients together. The flavors seem to get better with time.
Refrigerate.
Enjoy!
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Just in time!!! Awesome- was looking to make exactly that today – craving artichokes as well!!
Yes indeed, you were a shy one … the artichokes changed all that – giggle xo
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Oh I don’t think it was the artichokes! I think it may have happened one night in Hull…lol
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