Pasta Twist Salad With Olives |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Try this for your Fourth of July picnic. Ingredients:
12 ounces fusilli or 12 ounces penne or 12 ounces bow tie pasta, uncooked |
1 (6 ounce) can black pitted ripe olives, drained and coarsely chopped |
1 (7 ounce) jar roasted red peppers, drained, cut into strips |
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, coarsely chopped |
1 cup diced provolone cheese (4 ounces) or 1 cup mozzarella cheese (4 ounces) |
1 cup diced salami (4 ounces) |
1/2 cup light caesar salad dressing (or italian salad dressing) or 1/2 cup regular caesar salad dressing (or italian salad dressing) |
1/4 cup sliced basil or 1/4 cup chopped italian parsley |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large bowl, combine remaining ingredients.
3. Drain pasta and add to bowl, tossing well.
4. Serve at room temperature or chill up to 24 hours before serving.
5. Serve with freshly ground black pepper, if desired.
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