Jeanine's Pasta Salad
My friend Jeanine Bentz used to make this salad for family gatherings. I remember it at a trip to Lake Powell in 1990.
1 red onion, chopped fine
1 bunch broccoli, chopped into bite sized pieces
1 jar marinated artichoke hearts, drained
1 small can black olives, sliced
1 chopped tomato
3 cups cheddar-jack cheese, shredded
1/2 cup Parmesan cheese
1 teaspoon Lawrey's Lemon Pepper
1 bottle Bernstein's Italian Dressing
1 package curly pasta noodles, cooked and drained
In a large mixing bowl, add all the ingredients except the dressing. Toss to combine. Add 1/2 bottle of the dressing to the pasta. Mix everything together and taste. Add more dressing if desired.
1 red onion, chopped fine
1 bunch broccoli, chopped into bite sized pieces
1 jar marinated artichoke hearts, drained
1 small can black olives, sliced
1 chopped tomato
3 cups cheddar-jack cheese, shredded
1/2 cup Parmesan cheese
1 teaspoon Lawrey's Lemon Pepper
1 bottle Bernstein's Italian Dressing
1 package curly pasta noodles, cooked and drained
In a large mixing bowl, add all the ingredients except the dressing. Toss to combine. Add 1/2 bottle of the dressing to the pasta. Mix everything together and taste. Add more dressing if desired.
