The first thing that usually comes to mind when a lot of people hear the word marinade is meat that’s been prepped for grilling. But others who are right at home in the kitchen might add pasta salad to the mix.
One of my favorite pasta salads is one that is comprised of broccoli, artichoke hearts, ripe olives, rotini and feta cheese that is marinated in Zesty Italian Dressing. And a recent sale on broccoli at our local supermarket made me think of Therese’s tasty pasta salad right away.
Per my request, she made a large batch of the salad recently, and we’ve been feasting on it ever since. And the thing about this salad, it gets better the longer it sits.
Broccoli Pasta Salad
1 large bunch broccoli, including stalks, peeled and cut into bite-size pieces
1 16-ounce jar Kraft Zesty Italian Dressing
1 13.75-ounce can quartered artichoke hearts in brine
1 3.8-ounce can sliced pitted ripe olives, drained
½ cup (more or less to taste) of crumbled feta cheese
12 ounces cooked rotini
Mix all of ingredients and marinate overnight.