Artichoke Pasta Salad

Artichoke Pasta Salad - Betty Wilson

2 Cups Dry Elbow Macaroni or Shells
2 Cups Cooked Chicken, diced
1 Cup Broccoli, steamed and cooled on ice
1-2 Cups Cherry Tomatoes, cut in half
1/2 Cups Black Olives, sliced
3 Green Olives, minced
1 Large Can Marinated Artichokes, peeled

1 Cup Vegetable Oil or Olive Oil
8 Tbsp Wine Vinegar
2 tsp Salt
4 Small Cloves Garlic, minced or pressed

1. Cook the pasta for 3 minutes longer than directed on the package, drain it, and run it under cold water to chill.
2. Once cooled thoroughly, place the pasta in a large mixing bowl.
3. Add all of the other ingredients, except for "Dressing" ingredients, and mix thoroughly.
4. Thoroughly mix the "Dressing" ingredients separately, then add to salad. Mix thoroughly.
5. Salt and Pepper to taste.
6. Serve immediately and refrigerate the rest.

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