Patrick's Artichoke Pasta Salad

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.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 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

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.