April 23, 2019 1 min read


  • 1 lb. tri-color rotini pasta, or whole wheat rotini
  • 2 cup peeled tomatoes, cut into 1/2 inch dice
  • 1 cup chopped black olives (optional)
  • 1 cup quartered marinated artichoke hearts (optional)
  • 1/2 cup chopped green onions
  • 1 1/2 Creole Sicilian Salad Dressing, or substitute Balsamic Bleu Cheese, Caesar or Roasted Garlic Dressing
  • Sea salt and freshly ground black pepper to taste

  1. Boil pasta according to directions on the package. Drain and run under cold, running water to cool and remove starch. Shake to drain well and transfer to a large bowl. Add tomatoes, black olives, artichoke hearts, and green onions, tossing gently to blend.
  2. Pour in Sal & Judy's Creole Italian Salad Dressing and stir to blend well, using a rubber spatula. Add sea salt and black pepper to taste. Serve chilled or at room temperature.
  3. To easily peel tomatoes, bring a medium-sized pot of water to a full, rolling boil. Place the tomatoes in boiling water and count to twenty. Remove tomatoes quickly using a slotted spoon and run them under cold, running water. The skins should slip off easily.

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