1 8oz. jar marinated artichoke hearts, coarsely chopped, save marinade
½ cup bottled Italian salad dressing
1 clove garlic, crushed
½ cup minced green onions
2 zucchinis, thinly sliced
⅓-pound mushrooms, thinly sliced
½ cup frozen peas, uncooked
½ basket cherry tomatoes, halved
½ of a 1-pound can pitted black olives
⅓ cup minced parsley
⅛ cup vinegar
1 cup mayonnaise
Salt & Pepper to taste
Red Leaf Lettuce
Instructions
Cook pasta in boiling, salted water to which 1 tablespoon olive oil has been added. When cooked to al dente stage, drain, run cold water over it, drain again
Cook broccoli in a small amount of boiling water until crisp-tender; drain
Pour marinade from artichoke hearts over cooked pasta along with bottled Italian dressing; add garlic and stir well
Add green onions, zucchini, mushrooms, peas, cherry tomatoes, olives, and minced parsley
Combine vinegar with mayonnaise; add to salad along with salt & pepper
Gently mix all ingredients thoroughly and allow to chill for several hours or overnight
Taste before serving; adjust seasonings
If salad is a little dry or doesn’t hold together, add a little mayonnaise, Italian dressing or water until moist
Serve each portion on a red lettuce leaf
Option: You can add 2 cups cooked chicken if desired
Recipe by Good Parenting Brighter Children at https://goodparentingbrighterchildren.com/childrens-books-about-food/