Pasta Salad
Pasta Salad
  • 1 pound pasta (any shape or color)
  • 2-3 stalks celery, chopped coarsely
  • 1 bunch/6-8 green onions, chopped
  • 2-3 carrots, chopped or sliced coarsely
  • ½ large can black olives, sliced or quartered
  • 4 ounces sharp cheddar cheese, cubed
  • 4 ounces hard salami, cubed
  • 14-ounce can artichoke hearts, drained and cut up
  • 2 tablespoons capers
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
Garlic Lover's Dressing
  • 4 tablespoons vinegar (red wine or tarragon are best)
  • 3 (or as many as you like) cloves of garlic, pressed or minced
  • 2 teaspoons salt
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground pepper (or to taste)
  • ¾ cup oil (all vegetable, all olive oil, or a mix of the two)
To make the dressing:
  1. In a small container, place the vinegar, salt and garlic.
  2. Let soak overnight (or 4 hours minimum).
  3. Pour the mixture through a sieve to remove the garlic pulp.
  4. Add the remaining ingredients to the vinegar and shake until well blended.
  5. The dressing is great for pasta or tossed salads!
To make the pasta salad:
  1. Chop all the vegetables that you choose to put in the pasta salad.
  2. Cook pasta to al dente, rinse immediately with cold water.
  3. Toss pasta with all other ingredients and ½ to ¾ cup of Garlic Lover's Dressing.
Recipe by Lady Aggie Tailgaters at