This is a great colorful and tasty dish I like bringing to any party because everybody loves it. It makes for a great side dish with any meal or a great meal all in itself with lots of fresh greens and a zesty flavor. It makes for a great vegetarian dish or add thick slices of hard salami. Here’s what you’ll need.
1 Package of corkscrew colored macaroni
2 Cups Broccoli
1 Medium red onion
1 Cup slivered carrots
1 Can whole black olives, drained
1 Cup sliced peperoncini peppers
2 Jars of your favorite gourmet artichokes in olive oil
1/4 Cup Parmesan Cheese
4 Romano tomatoes
1 1/2 Cups hard salami (optional)
To begin, cook corkscrew pasta. Once cooked, rinse with cold water and stir a tablespoon of artichoke juice to keep pasta from sticking together as it cools. Cut broccoli into small flowerettes and the carrots into long bite size slivers. Lightly steam these two vegetables in a covered sauce pan for 5 minute once the water boils. Remove from heat and blanch by rinsing them with ice cold water to stop the cooking process. They should still be bright in color yet soft to bite into. Meanwhile, slice red onion into long stripes, slice black olives in half, and drain sliced peperoncini, slicing them into smaller pieces so they don’t over power the dish. Cut artichokes into quarters and reserve the juice for the dressing. Dice tomatoes into large cubes. Add all the ingredients, including parmesan cheese to pasta and lightly toss everything together before adding the artichoke juice. Refrigerate for at least 4 hours before serving. Enjoy! Be sure to check out my Parmesan Bread Sticks to go with this dish.