PASTA SALAD

Contributed by Mary Jo Tansy, original by friend Marian Alder

• Cooked pasta of your choice
• 8 oz marinated mushrooms, undrained, or only partly drained
• 8oz marinated artichokes, drained
• 2-3 ripe avocados
• 1 can black olives
• 1/2 chopped mild onion
• 1/2 c chopped celery
• 1/2 c feta cheese
• 1 small container of Kraft Italian dressing or house dressing
• 1 package dry zesty Italian mix

Amounts can be adjusted according to how much you make.

Toss together and enjoy!!!

Note: I prefer tri-color rotini, tri-color for taste, rotini because it holds the dressing well. Anything else you really like... some times I put chopped carrots or radishes. I have also added in chopped pepperoni, this is good if you eat all the salad the first day, but if you have leftover the pepperoni doesn't keep as well.