preparation
Cook pasta according to package directions; drain, rinse and set aside. Cut tomatoes into quarters or eighths; place in large bowl. Trim off any tough pieces on artichoke hearts; halve and place in bowl. Add mushrooms and olives (halve or quarter, if needed); toss gently. In a shaker jar, combine remaining ingredients; shake well to mix. Pour dressing over vegetables; toss. Add cooked pasta to salad; toss gently, being careful not to break pasta. Cover with plastic wrap. Serve salad at room temperature; refrigerate leftovers. Add shrimp, Italian sausage, pepperoni or salami to make a main dish salad. |