{Wendy’s Pasta Salad}16 ounce bag of colored rotini pasta
1 can sliced olives
1 can baby corn
1 jar quartered artichoke hearts
Kraft zesty Italian dressing
Grated parmesan cheese
Salt and pepper to taste
Boil pasta. Drain and rinse with cold water. Pour cooled pasta into big serving bowl and mix together with - olives (drain them), corn (drain those too), artichoke hearts (drain them). Then coat with the Italian dressing. Sprinkle the top with grated parmesan cheese, cover and chill in the refrigerator. (You may want to add a little more dressing just before you serve the salad).
This salad is a hit everywhere I take it! Enjoy!
PS: What is your favorite summer salad? :)
