I must be feeling better. Last night I fixed this pasta salad and it was so good I had to get up and get this posted in case someone wanted to fix it this weekend. Andy and I were out rambling one Saturday about two months ago looking for a certain type of chest to add to the cabin and made our way across the street to this cute cafe, Cafe Savannah in Rogersville. We weren't really hungry so we split the Italian Pasta and chicken salad on their homemade bread. It was quite divine! Mine may not be exactly like theirs but we were really happy with the way it turned out.
INGREDIENTS:
7 oz. box Davinci Tortellini (Parmesan cheese stuffed)
7.5 oz. Reese Quartered marinated artichoke hearts (DO NOT DRAIN)
Small onions sliced into rings
1 small can sliced black olives
1/2 jar of Greek Kalamata olives sliced in half
2-3 tomatoes chopped
1 small box crumbled Feta cheese
2 huge handfuls of baby spinach
1 package Good Seasoning Italian dressing mix
Cook pasta per directions on the box. Let it cool.
In a large bowl mix all the remaining ingredients. Refrigerate one hour before eating.
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