Pasta Salad

Ingredients

• 1 pound tri-color rotini pasta, or whole wheat rotini
  
• 2 cups peeled tomatoes, cut into 1/2 inch dice
  
• 1 cup chopped black olives (optional)
  
• 1 cup quartered marinated artichoke hearts (optional)
  
• 1/2 cup chopped green onions
  
• 1-1/2 cups Sal & Judy’s Creole Italian Salad Dressing, or substitute
  
• Sal & Judy’s Balsamic Bleu Cheese, Caesar or Roasted Garlic Dressing
  
• Sea salt and freshly ground black pepper to taste

Instructions

Boil pasta according to directions on package. Drain and run under cold, running water to cool and remove starch. Shake to drain well and transferto a large bowl. Add tomatoes, black olives, artichoke hearts and green onions, tossing gently to blend. Pour in Sal & Judy’s Creole Italian Salad Dressing and stir to blend well, using a rubber spatula. Add sea salt and black pepper to taste. Serve chilled or at room temperature.

To easily peel tomatoes, bring a medium-sized pot of water to a full, rolling boil. Place the tomatoes in boiling water and count to twenty. Remove tomatoes quickly using a slotted spoon and run them under cold, running water. The skins should slip off easily.