Julie Bove wrote:
> I have a recipe that was given to me by a friend for a
yummy pasta
> salad. The recipe as written makes a ton and is great for
parties! I
> made this recipe for Easter, with a few modifications. I
actually
> made two versions of it. One with pasta (using less pasta
than I
> normally would) and one with no pasta at all. It is just
as good
> without the pasta. I will list the ingredients without
giving
> proportions since you can easily change these to suit your
tastes.
> Just be careful of the amount you put in or you could wind
up with a
> ton!
>
> Black olives
> Green stuffed olives
> Radishes, sliced
> Carrots, sliced
> Celery, sliced
> Bell peppers, assorted colors, cut in strips
> Cherry tomatoes
> Green onions, sliced
> Italian parsley, coarsely chopped
> Swiss cheese, cut in cubes
> Dry (hard) salami, cut in strips
> Pasta, if desired. Use large pasta such as sea shells.
Cook, then
> cool before adding.
> Italian dressing
>
> Combine all ingredients with the dressing, mixing gently.
Refrigerate
> overnight, mixing again a few times to keep the dressing
from
> settling on the bottom. This stuff is hearty enough to
make a meal
> and even picky eaters will usually eat it. Because it
contains
> rather chunky pieces, it's easy to pick out just the stuff
you like.
> I happen to like everything but the salami. But I've
found that it
> adds good flavor even if I don't eat the actual pieces.
I've tried
> making it without and it just isn't the same. Don't use
regular
> salami because it will fall all apart when you put the
dressing on.

I like all the ingredients. I use Paul Newman's Classic
dressing on just about all things green, rice or pasta. I
just don't seem to like any bottled French or Italian
dressing and sometimes homemade just doesn't cut it for
certain salads.