Ultimate Pasta Salad

* Exported from MasterCook II *

Ultimate Pasta Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pasta -- * see note
8 ounces Italian salad dressing
1 cup Sliced ripe Kalamata olives
OR green olives w/pimientos
===Garnishes===
Leaf lettuce
Parmesan cheese
(whole) Olives
1 large Tomato -- seeded & chopped
Fresh parsley sprigs
===Herb Garlic Mayonnaise===
1 1/2 cups Mayonnaise -- or less
2 tablespoons Olive oil
2 tablespoons Red wine vinegar
1/2 cup Chopped fresh parsley
2 cloves Minced garlic OR
1/4 teaspoon Garlic powder
2 tablespoons Chopped green or red onion
1 tablespoon Snipped fresh basil OR
1 teaspoon Dried basil
1 tablespoon Snipped fresh oregano OR
1 teaspoon Dried oregano
1/2 teaspoon Freshly ground black pepper

* Spiral, mostaccioli, or vermicelli suggested.

Begin the salad the day before serving. Cook pasta, drain, rinse with
cold water and drain again. Toss with commercial Italian dressing and
olives. Cover and chill overnight. Since the dressing may not cover
all the mixture may be put in ziplock plastic bag or tilt bowl to mix
a couple of times while marinating. About 8 to 12 hours before
serving combine ingredients for Herb Garlic Mayonnaise. Discard any
excess Italian dressing from pasta, then mix pasta thoroughly with
mayonnaise. Cover and chill. To serve, line platter or oval bowl with
lettuce leaves, turn out pasta. Top with Parmesan and garnish with
whole olives, chopped tomato and parsley. Serves 8 to 10.

Source: "Presentations...a collection of culinary favorites";
Friends of Lied; Lied Center for the Performing Arts; University of
Nebraska - Lincoln; Lincoln, Nebraska. Formatted for Meal Master by:
Nancy Filbert - Prodigy ID - LRCE87A; April, 1997.
Lynn Thomas' notes: Made this 8-14-97. Omitted garnishes, used 5
cloves garlic, Kraft fat free Italian Dressing, tuna, feta cheese, 20
slices cut-up turkey salami, 15 cherry tomatoes, halved and used
plain rotini. Made the dressing the day before and the pasta in the
morning and marinated it for 8 hours. This was the BEST pasta salad
I've ever tasted.

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