Multi-Colored Pasta Salad For A Crowd

Recipe Ingredients

1 lb	454g / 16oz	Tri-color rotini
2 lbs	908g / 32oz	Broccoli bunches - cut florets and (large)
		Bite-sized pieces
2		Carrots - sliced diagonally (large)
1/3 cup	78ml	Sliced black olives
1 cup	237ml	Green or red bell pepper - cut narrow 2" strips (medium)
1		Marinated artichoke hearts - (6 oz) - chopped, with liquid
1		Kidney or pink beans - (16 oz) - drained, rinsed
2		Scallions - (to 3) - minced
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 cup	59ml	Olive oil
1/3 cup	78ml	White balsamic vinegar
		= (or white wine vinegar)
1 teaspoon	5ml	Dried oregano
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Description:

"A great party dish, and always a big hit."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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