Pasta Salad

Pasta Salad by Gaby Hernandez
Videography and Production by Jasmine Garcia

Gaby Hernandez is a senior criminal justice major at St. Mary’s University. She learned how to cook through her culinary arts teacher in high school and her sister. She enjoys cooking for her family and friends.


  • Parmesan cheese
  • Kraft Free Zefty Italian dressing
  • 4.25 oz can Baby Corn
  • 14.5 oz can Artichoke Hearts
  • 14.5 oz can Hearts of Palm salad cuts
  • 16 oz bag of mixed frozen vegetables (carrots, water chestnuts and broccoli)
  • 16 oz bag Garden Rotini pasta


First you fill a medium sized pot with water and boil at high temperature. Once the water is at a boiling point, pour the pasta into the boiling water. If it looks like the water is about to overflow, pour some of the water out into the sink. While the pasta is cooking, microwave the frozen vegetables for about 4-5 minutes with two tablespoons of water in a microwaveable bowl. Then, cut the hearts of pam and baby corn into small bite size pieces. Pour the hearts of palm and baby corn into a large bowl. Mix it all together with a large cooking spoon. Pour the italian dressing and parmesan cheese (as desired) and mix. 6-8 servings.

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