Patrick's Artichoke Pasta Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 12 ounces rotini pasta, tri-color, dry
• 2 tablespoons pimientos, diced, canned
• 14 ounces artichoke hearts, chopped, canned, drained but not rinsed
• 1 tablespoon italian spices, see directions
• 1 tablespoon italian salad dressing mix, dry, e.g, good seasons brand
• 2 tablespoons extra virgin olive oil
• 1 tablespoon wine vinegar
• 6 tablespoons water
• 1 1/2 teaspoons sugar
• 3 tablespoons parmesan cheese, freshly grated
• 1/2 cup black olives, sliced
• 4 tablespoons mayonnaise

Recipe

• 1 cook the pasta al dente, drain and place into a large mixing bowl.
• 2 add the pimientos, artichoke hearts, and black olives.
• 3 in a small mixing bowl, blend the italian spices, italian dressing mix, olive oil, vinegar, water and sugar. then, add the mayonnaise last, especially if using a blender (do not blend mayonnaise for more than 30 seconds). pour this dressing over the pasta mix.
• 4 top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
• 5 note: a batch of "italian spices" can be made by blending the following (dee514's recipe): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon crushed red pepper flakes.