January 2003 - RECIPE OF THE MONTH
Sides & Salads
Italian Pasta Salad
from Catherine L. of Idaho
| Serves: |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes: |
7 C. |
14 C. |
21 C. |
28 C. |
35 C. |
42 C. |
| Ingredients: |
|
|
|
|
|
|
| Rainbow rotini |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Broccoli; fresh or IQF* |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Kidney beans** |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Black olives, sliced |
2 oz. |
4 oz. |
6 oz. |
8 oz. |
10 oz. |
12 oz. |
| Artichoke hearts |
7 oz. |
14 oz. |
21 oz. |
28 oz. |
35 oz. |
42 oz. |
| Mushrooms, sliced |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Green onions, chopped |
2 |
4 |
6 |
8 |
10 |
12 |
| Newman’s Own Salad Dressing |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Optional, to add on serving day |
|
|
|
|
|
|
| Canned Tuna fish, drained |
6 oz. |
12 oz. |
18 oz. |
24 oz. |
30 oz. |
36 oz. |
| Chicken, cooked and cubed |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Grated Parmesan cheese |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Other cheese, cubed |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| * = IQF is individually quick frozen | **= or use 1-1/2 C. dried beans that you’ve cooked. |
Assembly Directions:
Cook rotini per package directions. If using fresh
broccoli, add it to the cooking pasta for the last
two minutes. Rinse pasta (and broccoli) in cold
water. Open cans of beans, olives, artichoke hearts
and mushrooms and drain them. Cut artichoke hearts
into sixths, or smaller if you prefer. Mix pasta,
broccoli, beans, olives, artichoke hearts, mushrooms
and green onions in a large bowl. Add salad dressing
and stir to mix.
Freezing and Cooking Directions:
To Freeze: Divide into freezer bags, based on
the size of your family, and if you’ll serve this as
a side dish or a main dish. Seal, label and freeze.
To Serve: Thaw bag in refrigerator for 24
hours. Shake the bag a few times before serving. Add
any of the optional ingredients, stir and serve.
Comments:
I adapted this recipe from Sue Gregg’s cookbook. I
really like how fast this recipe goes together. I
add fresh vegetables on serving day, based on what I
have on hand… tomatoes, bell peppers, cucumbers,
etc. I have also added crumbled bacon. My 3-year-old
twins love the twisty-shape of the rotini pasta.
Editor’s Comments:
Since this dish is served cold, and the pasta isn’t
re-heated, don’t under-cook it. Cook it al dente per
package directions. Some of the salad dressing will
be absorbed by the salad while it’s frozen. You may
need to add a fresh shake or two of dressing before
serving, especially if you add any extra
ingredients.
This page was last updated on Monday, June 02, 2008.
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