Because I usually make this for large groups and also want to save some for us, the recipe below makes A LOT. Feel free to halve or third the amounts. As it is, however, there aren't a bunch of leftover half-cans of olives or corn that you have to figure out something to do with later.
- 3 (12 ounce) packages tri-color rotini
- 2 (6 ounce) jars marinated artichoke hearts, sliced
- 1 (15 ounce) can black olives, sliced
- 1 (8 ounce) jar pimento stuffed green olives, sliced
- 1 (15 ounce) baby corn, cut into bite-sized pieces
- 1 cup carrots, sliced thin
- 1 cup broccoli, diced
- 1 cup cherry or pear tomatoes, halved
- 1/2 cup green onions, sliced
- 1/2 pound firm white mushrooms, sliced
- 1 cup (or more) sliced salami cut into 1/4 inch strips
- 1 package feta cheese, crumbled (low fat versions are milder)
- 1 - 1/3 cup powdered Parmesan cheese
- One bottle Italian dressing of your choice
All the ingredients are very adjustable, and you can pretty much toss in whatever you have. Other good additions/substitutions are red pepper strips, palm hearts, asparagus tips, baby spinach, cucumbers, red onion, and garbanzo beans. This will keep well in the fridge for 3-4 days, and freezes well. A quick heating in the microwave melts the cheeses, intensifies the flavors and makes a great one-dish meal for lunch or dinner.
The contest to win an Advance Readers Copy of Something Borrowed, Something Bleu will continue until noon Saturday (May 22). Leave a post on any Hearth Cricket post to enter. I'll announce the winner on Monday.