Summer Pasta Salad
(This salad gets better the second time around—great leftovers.)
¾ cup of ranch dressing
8 oz. pasta (You can experiment to see which one you like the best.)
1 cup of broccoli florets
1 cup of artichoke hearts, quartered
1 zucchini, diced
½ red onion, thinly sliced
½ cup frozen peas, thawed
1 cup cherry tomatoes, halved
½ cup grated Parmesan cheese
¼ cup pitted and halved black olives
(You can add a large can of tuna or chicken, and I usually double the recipe.)
Cook pasta according to package directions. Place broccoli in a strainer; drain cooked pasta in same strainer. Run cool water over all and drain well. Transfer pasta and broccoli to a serving bowl. Add ranch dressing and remaining ingredients and toss gently to coat.
Serve and store covered in refrigerator until serving time. You can serve over lettuce or spinach or by itself.
