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When it's hot during the Summer, I enjoy having cold salads to eat. This is a photograph of the pasta salad I made using the three ingredients shown and listed below:
12 ounce / 340 grams box of Barilla tri-color rotini (elbow and bow tie pastas work well too)
16 fluid ounces (1 pint) / 473 mL Ken's Steak House Creamy Italian dressing
dry weight 6.5 ounce / 184 grams can of Pearls sliced California ripe black olives
Instructions:
1) Cook the pasta per the box instructions. (I like to add some salt and olive oil to the water, to help it come to a boil faster and keep the pasta from sticking together.)
2) After draining the water, allow the pasta to cool completely. (I put the pasta into the container, then put that in the refrigerator to cool. If you don't let the pasta cool first, and add the salad dressing immediately, it gets absorbed into the pasta, resulting in a "dry" pasta salad.)
3) Once the pasta is completely cool, add the salad dressing and black olives, and mix until blended.
4) Store the pasta salad in the refrigerator.
I got this recipe from my Mom. It's a great time saver, and tastes good.
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