We went on a camping trip this past weekend with a few of our friends, and it was a lot of fun. In fact, my body is still recovering today from the challenging hike we did on Saturday. When we got to the halfway point though, we all sat down and had a picnic lunch together. I made this basic pasta salad as a side for our dinner Friday night, but the leftovers were perfect for packing up and bringing along. The cool, crispy vegetables in the salad tasted great on such a hot summer day! And of course, the best part is that you can throw in whatever you like. From broccoli and carrots to bacon and chunks of cheese, start with this basic pasta salad recipe and make it your own!
- 1 (12 ounce) box rainbow rotini
- 1 (13.75 ounce) can artichoke hearts, in brine
- 1 pint cherry tomatoes
- 1 bell pepper
- 1 clove garlic, minced
- 1/4 cup onion
- 3 ounces pepperoni slices
- 1/4 cup Italian dressing
Cook the pasta according to package directions. Drain and let cool.
Drain the artichokes, then cut them into quarters and toss them into a large bowl. Cut the cherry tomatoes in half and add them to the bowl.
Dice the onion and pepper and mince the garlic, and then add them to the bowl.
Quarter the pepperoni slices. Toss all of the ingredients together in the bowl with the Italian dressing. Cover the bowl with plastic wrap and allow to chill in the refrigerator. Serve cold.