Incredible Pasta Salad (by Melissia Daggett)


  • 13.25 box of rotini pasta cooked according to package directions
  • 32 oz. jar of Boscoli Family Italian Olive Salad (drained)
  • 14 oz. jar large artichoke hearts, quartered (NOT marinated)
  • 15 oz. can of pitted black olives, chopped
  • 10 oz. box of cherry or grape tomatoes, quartered
  • bunch of green onions, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tbsp. minced garlic
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • (Optional) 2 lbs cooked medium shrimp


Cook the pasta according to the package directions.  Set the pasta aside and allow to cool so that it doesn’t melt your Parmesan cheese.   Mix all ingredients in a large bowl.  Refrigerate until ready to serve.
Recipe for the shrimp:
Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil.  Evenly spread the shrimp on the baking sheet.  Spray the shrimp with olive oil no stick.  Season the shrimp with salt, pepper, and a slight sprinkle of red pepper flakes.  When the oven is ready, cook the shrimp for exactly 10 minutes.  Let them cool and add them to the pasta salad.

* Original recipe can be found on the Tasteful Thyme website.

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