Pasta Salad is so light and refreshing on a summer day! Not only is it quick and easy to prepare, but, with minimal ingreedients, it's frugal as well! Here is the Vega family's favorite recipe:
Summer Pasta Salad with Tomatoes, Olives and Salami
1 lb. garden rotini pasta, cooked according to package directions, drained, and set aside
1 large tomato, chopped
1/2 c. sliced ripe black olives
1 c. italian salad dressing (we use Kraft Tuscan Italian, or make our own--both are good)
hard deli salami, cut into chunks (use as much or as little as you like)
sprinkling of grated parmasean cheese
Combine all ingreedients in a large serving bowl; refridgerate for at least two hours prior to serving.
***Variations: you can replace the salami with cold, grilled chicken breast, white cannelini beans, garbanzo beans or grilled shrimp or scallops.