Tuesday, February 2, 2010

Antipasto Pasta Salad

Antipasto Pasta Salad
1 package rainbow spiral pasta
3 eggs, hard boiled
8 slices Italian dry salami
1 large jar artichoke hearts
1 small can sliced black olives
1/2 cup Italian dressing
1. Cook pasta according to package directions.
2. While the pasta is cooking, slice eggs, salami, and artichoke hearts into bite sized pieces.
3. When the pasta is done, drain and rinse under cold water.
4. Toss all other ingredients in the pasta and add dressing to taste.
5. Chill for two hours before serving.

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