Jaimes Italian pasta salad

By á-51

Ingredients

• 2 2 2 boxes; 12 oz each; of tri colored rotini pasta
• 3 small jars 3 small jars of marinated artichoke hearts
• 1 8 oz stick 1 8 oz stick of beretta hard Milano salami
• 2 6 oz cans 2 6 oz cans of large pitted olives (brake In half as you add them)
• 2 large 2 large Roasted peppers
• 1 8 oz 1 8 oz wedge of medium provolone cheese
• Shredded Parmesiano regaino cheese
• A few squirts of kens steak house lite northern ITALIAN with basil and Romano drsssing and marinade OR Tuscan herb fused olive oil. Or a little of both
• Salt and pepper to taste

Preparation

Step 1

1. Cut up provolone and salami into small bite size pieces.

2. Boil pasta and drain.

3. Add artichoke hearts and broken black olives.

4. Add roasted peppers. (I suggest roasting your own-clean pepper and cut into pieces)

5. Let cool to room temp or cooler and THEN add both cheeses and salami.

6. Add a couple of small squirts of kens dressing or just oil or both. If using kens dressing use just a couple of small squirts. You want to give the pasta flavor but not have it taste like the dressing. If adding oil, just add enough for good flavor and to have the pasta not be dry

7. Add salt and pepper to taste.

8 refrigerate until eating. Take out in advance to get it to a good room temp. You don’t want it to get stuck together. Add a LITTLE oil if necessary