1 lb. of garden rotini pasta
(Cook according to package instructions, and drain with cold H20.)
4 oz. of Italian dry salami
4 oz. block/ lump of mozerrella cheese
6 oz. dry weight can of black/ pitted olives (or other if desired)
1 cup cherry/ grape tomatoes
1/2 cup grated parmesan/ 4 (hard) cheese blend
Add other ingredients as desired (e.g. peppers, artichokes, etc.)
1/2 bottle of Italian dressing
Prepare salami and cheese by cutting into bite-sized cubes.
Drain the olives.
Add the ingredients to the cooled, drained pasta.
Add dressing and toss.
Serve 6-8 full portions OR 8-12 small portions
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