Recipe by Bone Man
This recipe is truly a "scratch" one but, after your culinary efforts, your guests will be mightily pleased to have tasted a pasta salad that is bright, new, and delicious. You will not find this recipe anywhere else because it took me about 6 months to develop it and I have only posted it HERE on Recipezaar! I wanted a pasta salad that used an Italian-based dressing and which packed a LOT of flavor, slightly creamy. Through much research, a few false starts and, blind luck, I got the pasta salad that I wanted. It's fairly easy to put together but it does take some time. It's great for a covered dish or as a side dish to either fried chicken or pork chops. I plan to use it for summer barbecues as well. And, once again, I have to thank Dee514 for her spectacular Italian Spice Blend recipe (Italian Blend Spice Mix) which I have listed in the directions and which is an integral ingredient. For SAINT PATRICK'S DAY, use all GREEN PASTA (spinach pasta)! I hope you enjoy this pasta salad as much as I do.
Top Review by BethHallKelley
I tasted this directly after making it, less the parmesan, and it is spectacular. Both my DH and DD said it tasted like something you would get in a nice restaurant. The dressing is a perfect blend, the mayo gave it a creamy texture and mellowed out the vinegar. I am going to add a bit more olives (calamata olives are my fave) and more pimento. EXCELLENT!!!!! This will be such a hit for our 4th celebration. Thank You Bone Man.
- 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 white 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
Directions See How It's Made
- Cook the pasta al dente, drain and place into a large mixing bowl.
- Add the pimientos, artichoke hearts, and black olives.
- 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.
- Top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
- 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.