June 29

This salad is so easy to make and keeps well a day or two afterwards in the refrigerator. I often make it for BBQs because it’s easy to make a large amount using a full bag of pasta and 1 ½ packages of seasoning.
Serves 2.

Ingredients:
2 ½ cups of uncooked pasta**
1 package of Hidden Valley Ranch dressing
3 Tablespoons olive oil
1 cup cherry tomatoes
1 cup quartered artichokes, marinated or not
3 Kale leaves

**I usually use multicolored fusilli because the sauce is held in the spirals of the pasta. Currently there seems to be a shortage of this type of pasta so you could use the regular fusilli.

Preparation:
Cook pasta in salted water until al dente. Strain and place in deep bowl to cool. Once pasta is cool. Remove kale from stalks. Slice into thin strips. Add to pasta. Stir.

Cut cherry tomatoes in half. Set aside. Cut quartered artichokes in half vertically then horizontally, creating about 1 inch pieces. Set aside.

Sprinkle pasta with 2 tablespoons of olive oil. Mix. Sprinkle pasta with 1/3 of the Ranch seasoning. Stir. Add tomatoes and artichokes. Add another tablespoon of olive oil. Sprinkle another 1/3 package of seasoning and mix.

Note: If you are making a larger amount, always add a little olive oil before adding more seasoning.

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad