Tuxedo Bow-tie Pasta Salad For Picnics And Potlucks

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 8 ounces bow tie farafelle pasta, cooked according to package directions (measured dry, i use de cecco)
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped spanish olives
• 2 (6 1/2 ounce) jars marinated quartered artichoke hearts (reserve several tablespoons of the marinade)
• 1/4 cup italian deli-sliced mild pepper rings, chopped (or green bell peppers)
• 1 cup broccoli floret, cut into one-inch pieces cooked al dente
• 2 stalks celery, thinly sliced
• 1 medium cucumber, peeled and diced
• 2 medium fresh tomatoes, diced
• fresh ground black pepper, to taste
• salt, to taste
• 1/4 cup pepperoni, diced (optional, or salami)
• 1/4 cup parmesan cheese, diced (optional, or provolone)
• 1 tablespoon snipped fresh parsley, to garnish
• 1 tablespoon snipped fresh chives, to garnish

Recipe

• 1 in a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. now is the time to add the pepperoni or salami and cheese, if using.
• 2 add the cooked and drained pasta; mix thoroughly.
• 3 stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency.
• 4 add salt and pepper to taste.
• 5 garnish with snipped fresh herbs (parsley and chives).
• 6 cover and thoroughly chill (several hours or overnight) before serving.