Recipe by Renee Kralic
"Need a quick salad for a picnic? Or potluck? This is perfect and fast!"
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1 (12 ounce) package
farfalle (bow tie) pasta
1 (.6 ounce) package
zesty Italian-style salad dressing mix
1 (8 ounce) can
artichoke hearts, drained and chopped
2 (2.25 ounce) cans
chopped black olives, drained
1 (2.25 ounce) can
sliced green olives, drained
shredded Parmesan cheese
I used penne pasta. The recipe contains a bit too much oil. Next time I will use less olive oil in the salad dressing but add more pesto.
Yummy! I made this just as described. So good! I will make this next month for my family reunion. I can't wait to share it!
My husband loved this salad. As other reviewers suggested, I added the salad dressing to taste. I also added an extra can of artichokes. This is a great recipe for a summer potluck.
This was great! Very light and fresh pasta salad. I gave it four stars since I didn't follow the recipe exactly. At the last minute I realized I didn't have an Italian dressing packet so I upped the pesto and added juice from one lemon instead.
Very yummy pasta salad. I just put the dressing on to taste. Glad I tried this recipe. Usually I'm scared by any recipe with "surprise" in the name!
A good salad. Like others said, reduce the salad dressing as it really doesn't need a lot. I let it sit in the refrigerator for a few hours to marinate.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 90
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