With all this hot weather I had no desire to turn on the oven to get dinner ready. I found this recipe while browsing through "Tastespotting". The recipe comes from "Pip and Ebby's Messy Kitchen, which you can find here. I feel like I have to apologize for the photo as I kept forgetting to take a picture and I quickly took this one. It's not one of the best and if you need a prettier view please go to Pip and Ebby's Messy Kitchen. The honest truth is that this was one of the most flavorful and delicious pasta dishes I have ever had, and you've just about got everything you need in one pot.
You will need a very large pot to mix all the ingredients. I ended up using the largest stockpot I had and when Gregg came home and saw how much I had made, he asked me which army was coming for dinner! I probably should have made half the recipe there being only the two of us, but I don't do anything by halves apparently. Next time I will but it was nice to be able to take various friends an evening meal. Everyone enjoyed it enough to ask for the recipe, and I can tell when people as sweet as they are, are just being polite. We still had enough for several meals, and in the end I decided to freeze some as an experiment. It thawed out quite nicely and we enjoyed it again a couple of weeks later. You can make it the day before so that the flavors have time to blend nicely.
1 16 oz. jar of Zesty Italian Dressing
1 lb. box of Rotelle pasta, cooked, drained and rinsed (I used elbow macaroni because I had a box already in the pantry)
1 medium yellow onion
8 medium celery stalks, thinly sliced
16 oz. package CoJack cheese, cubed
16 oz. tube summer sausage, cubed
3 13.75 ozs. quartered artichokes, drained
2 6.5 ozs. cans pitted black olives, drained
2 8.5 ozs. jars julienned sun-dried tomatoes, drained and chopped
1/2 teaspoon Kosher salt
1/2 teaspoon ground pepper
2 teaspoons red pepper flakes
1/4 cup grated Parmesan cheese (I forgot to buy fresh Parmesan cheese and used the kind that you keep in your fridge in the green container)
Mix all ingredients well and allow to marinate overnight. You can play around with the ingredients to suit your own taste. Fortunately we liked everything used.
I would definitely make this again. It would be a great dish to take along to a potluck. Gregg actually had three helpings. He has seconds sometimes but rarely thirds. Because I am calorie counting I calculated all the calories item by item and measured servings out by the cup. One cup has approximately 300 calories.