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Recipes by NorCal Personal Chefs
Recipe provided by: Chef Chef Yvonne Foster, Dinner For U Email Chef Yvonne
YVONNE’S PASTA SALAD
Serves 8
2
 package Basil Garlic Rotini Pasta or 1 pound whole wheat pasta
1
 10-oz package Shredded Carrots
1
 6-oz cans sliced black olives
2
 cucumbers, seeded and sliced
2
 cups grape tomatoes, cut in half
1 8-oz jar Marinated Artichoke Hearts
  Garlic powder, to taste
1 Tablespoon Dill
1 Tablespoon Basil
1 Tablespoon Oregano
  Italian dressing to taste
Directions:
1.

Cook pasta according to package directions. Drain well. Put in large bowl. Add remaining ingredients. Toss well. Refrigerate to chill.
2. To make a complete meal, add sliced or shredded chicken.
3. Serve with French bread.

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