My Popular Pasta Salad
- uncooked rotelli pasta (single color is cheapest)
- 1 ball
- mozzarella cheese or feta - your choice
- 1- 2 can(s)
- large black olives (pitted)
- 1 lg stick
- dry italian salami (stick, not sliced)
- 4 large
- red onion, cut into a small chop or large dice
- marinated artichokes
- 1-2 jars jar(s)
- 2-3 bottle
- girard's champagne salad dressing
- 1 pkg
- grape tomatoes
How to Make My Popular Pasta Salad
- 4Put the carrots in the pasta water and cook them until they are slightly tender. They should have a slight bite to them but not be crunchy any more. Let them cool. Once they're cool enough to handle, chop them to whatever shape you like. Just make sure they are slightly smaller than bite-sized. I do a coin shape and cut them in half.
- 5Dump both the pasta and the carrots into a LARGE bowl that can be covered.
- 6Add about half of the onion to the bowl. Reserving the other half so you can adjust later to taste.
- 8Drain the cans of olives and the capers.
- 9At this point give it a good mix, checking to see how much room you've got left in the bowl.
- 10Dump one jar of the capers (drained) in.
- 11To make it more home made looking I squeeze the olives into quarter pieces instead of cutting them. Throw them in the bowl. You may only need 1 can of them.
- 12I LOVE marinated artichokes and buy the big honkin' jars of them at Costco. So I take a slotted spoon and dig about a 1/2 of a jar out and chuck em into the bowl! But they're so expensive I hate to be throwing them in all willie-nilly!
- 13Toss everything so it's good and mixed up. Add more onions, capers, olives, carrots, or artichokes as desired.
- 15Toss again, and then add another bottle of dressing.
- 16At this point it does not need to be refrigerated. cover it up and then toss it up about every hour, though. I add the cubed/julienned salami before I take it anywhere. You could put the salami in when you're putting all the other ingredients in, but I would recommend popping it in the fridge if you add the salami in. Also, I wait on the salami, as it can have a tendency to make the salad more oily.
- 17Give your salad a taste test a few hours before you're going to serve it. If it's too dry, squeeze some lemon or lime into it for an added zing. I have found if I add more dressing at this point it becomes too oily, so the citrus helps to cut the oiliness.
- 18You may want to scoop out a small bowl for yourself for when you get home, because you will NOT have any left to bring home!