Freeze Ahead Italian Pasta Salad
- Ready In:
- 2 cups rainbow rotini pasta
- 2 cups broccoli, fresh individually frozen
- 15 ounces kidney beans
- 2 ounces black olives, sliced
- 7 ounces artichoke hearts
- 8 ounces mushrooms, sliced
- 2 green onions, chopped
- 1⁄2 cup newman own salad dressing
to add on serving day
- 6 ounces canned tuna fish, drained (optional)
- 1 cup chicken, cooked and cubed (optional)
- 1⁄4 cup grated parmesan cheese (optional)
- 1 cup other cheese, cubed (optional)
- Cook rotini per package directions.
- If using fresh broccoli, add it to the cooking pasta for the last two minutes.
- Rinse pasta (and broccoli) in cold water.
- Open cans of beans, olives, artichoke hearts and mushrooms and drain them.
- Cut artichoke hearts into sixths, or smaller if you prefer.
- Mix pasta, broccoli, beans, olives, artichoke hearts, mushrooms and green onions in a large bowl.
- Add salad dressing and stir to mix.
- To Freeze: Divide into freezer bags, based on the size of your family, and if you’ll serve this as a side dish or a main dish.
- Seal, label and freeze.
- To Serve: Thaw bag in refrigerator for 24 hours.
- Shake the bag a few times before serving.
- Add any of the optional ingredients, stir and serve.
- Since this dish is served cold, and the pasta isn’t re-heated, don’t under-cook it.
- Cook it al dente per package directions.
- Some of the salad dressing will be absorbed by the salad while it’s frozen.
- You may need to add a fresh shake or two of dressing before serving, especially if you add any extra ingredients.
Questions & Replies
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Not crazy about this one. It just didn't come out of the freezer well for me. I couldn't taste the salad dressing anymore and the texture of the artichokes and mushrooms really creeped me out-- and I don't usually have a problem with that. I give it 3 stars because I need to try it again with some alterations. The fault could have been mine.
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