Garden Fresh Pasta Salad

Two kinds of pasta and plenty of vegetables are combined with olives, herbs, and a flavorful dressing to coat. This salad will serve a crowd.

Ingredients:

• Salad:
• 1 lb tri-colored rotini pasta, cooked and drained
• 1 lb shell pasta, cooked and drained
• 1, 8- to 12-oz carton fresh cherry or grape tomatoes, quartered or halved
• 3 green onions, thinly sliced
• 2 stalks celery, sliced
• 1/2 lb (baby) carrots, sliced
• 1/2 red bell pepper, diced
• 1/2 yellow or orange bell pepper, diced
• 1 cucumber, seeded and diced
• 1 14 oz. can artichoke hearts, drained and chopped
• 1 12 oz can black olives, drained, and sliced
• 1 12 oz. jar green olives, drained and sliced
• 1/2 cup fresh parsley, chopped
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh oregano, minced
• Dressing:
• 1 1/2 cups olive oil
• 1/2 cup red wine vinegar
• 1/2 cup balsamic vinegar
• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp celery salt
• 1/2 tsp cayenne
• 1 tsp dry mustard
• 2 cloves garlic, pressed
• 1 tbsp Worcestershire sauce

Directions:

Combine salad ingredients in very large bowl. Mix dressing ingredients in a quart jar; cover and shake well. Pour dressing over pasta mixture and toss until completely coated. Best if refrigerated at least 4 hours before serving.

Number of Servings: 20-30

Notes from the Cook: This pasta salad is great for a large crowd. Simply double it for a huge crowd. It's even better the second day.