Ingredients:
Ringlet Pasta
Canned Artichoke Hearts
Sliced Olives
Chopped Salad Toppings (includes carrots, cucumber, broccoli, etc. and found in salad isle.)
Parmesan Cheese
Italian Dressing
Salami
Directions:
Boil water and cook the pasta until firm. Drain the water and rinse the pasta in cool water until the pasta becomes cold. Place cooled pasta in a bowl. Add the artichoke, olives, salami, and chopped salad toppings. Mix well. Add Italian dressing until the pasta looks well coated. Mix everything well. Cover the pasta with plastic wrap and place in the refrigerator over night. The next morning add a little bit more Italian dressing if it looks like it needs more. Stir well and place back in the refrigerator until needed. Before serving sprinkle the parmesan cheese on top.
No comments:
Post a Comment