Salads:

Spiral Pasta Salad

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Ingredients

8 ounces tri-colored corkscrew pasta, cooked, drained and rinsed
1 can (8 ounces) artichoke hearts, drained and cut up (quartered)
3/4 cup sliced pitted ripe olives
1 jar (4 ounces) pimiento, drained, coarsley chopped
1 (1/2 cup) medium red onion
1 ounce provolone cheese, cubed (optional)
1 ounce Cheddar cheese, cubed (optional)
1/3 cup white wine vinegar
1/4 cup salad oil
2 tablespoons honey
3/4 teaspoons dried basil
1/2 teaspoon dried dillweed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt

Instructions

In large mixing bowl combine pasta, artichoke hearts, olives, pimiento, onion and cheeses. Toss to mix. In screw-top jar or small mixing bowl, combine vinegar, oil, honey, basil, dillweed, garlic powder, pepper and salt. Cover and shake or whisk to mix well. Pour over pasta mixture and toss to coat. Cover and refrigerate several hours or overnight. Makes 8-10 side dish servings.

Marion Elizabeth Erickson
Rock Island