Cook the pasta according to the directions. Do not overcook. Drain immediately and run cold water over it, drain well. I place the pasta on paper towels and let them drain/dry completely. Dried pasta will absorb the flavors much better.
Place the dried pasta in a large pot. Add all the other ingredients and stir gently as you add them. Put the Italian dressing in last since oils come from the sun dried tomatoes, roasted pepers and artichoke hearts--you don't want to flood the salad with dressing.
I like to make the salad the day before serving and put the pot in the refrig. The flavors blend well with time. You may have to add a little more Italian dressing before serving since the pasta aborbs lots of the juices.
Approx. 1 hour before serving, put your salad in a serving bowl, can sprinkle top with a little more dried basis (or fresh basil), little parmasean cheese, cracked pepper if you wish. The flavors are better at room temperature. You will be surprised how big your salad will be after you mix all these items. I used two 12-oz packages for the party (for 30+ people). And. . .the salad is not limited to the ingredients I have listed above---you can add other veggies that you like. I have gone down the Italian section of the supermarket and have added jars of garden salad, green olives--anything that looks yummy (make sure you drain the juices)
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|Serving Size: 1 Recipe (110g)|
|Recipe Makes: Servings|
|Calories from Fat: 139 (59%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 292.6mg||10 %|
|Potassium 1721.5mg||45 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 19.3g|
|Protein 5.6g||8 %|
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Calories per serving: 234
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