Italian Pasta Salad
Ingredients:
1 box of tri color rotini pasta (if making this for a crowd, you add another half of a box)
1 jar of green spanish olives, halved
1 can of large black olives, cut into thirds (do not buy presliced, make sure you get the whole ones and slice them yourself)
4 stalks of celery heart, washed and sliced into thin slivers (about 1/4 inch) - the hearts are much more tender and less stringy, and I use the entire stick, leaves and all
1/2 lb of genoa salami, get at deli in one large piece about 1/2 inch to 3/4 inch thick, then cut into small chunks (optional)
1/2 cup of Ken's Italian dressing, or to taste
Slice green and black olives and celery and put into a large mixing bowl. Cook pasta until al dente (make sure you salt that water generously once it boils to flavor the pasta) and strain, then run under cold water to cool down. Mix pasta with olives and celery (and salami if using), then dress with Italian salad dressing and mix very well. Refrigerate for at least 3 hours (or overnight) and then mix well. Taste to see if there is enough dressing, if necessary add more and serve! I usually mix this in a large bowl to make it easier to stir, and then transfer to a smaller serving dish before serving.
Just looking at it makes me think of summer!
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