I have to be honest. Most recipes I see on Facebook are revolting. I applaud getting in the kitchen and making something, but if you’re adding a can of Campbell’s (whatever), or half a bottle of ranch dressing, or a box of Stove Top Stuffing—just stop. Just stop. PLEASE learn how to cook. Because the heart disease you’re creating there in the glass cake pan is not cooking. Children do that: combine ingredients in a disgusting way and are very proud of the fact. It’s okay if you’re six, it's not if you’re 36 or 46.
Here’s a simple pasta salad recipe. Enjoy.
1 lb. ditaloni 57 (small barrel pasta)
— After cooking (al dente), rinse under cold water to prevent further cooking, then place in large bowl.
Add following ingredients:
• 1 cup of cubed salami (good quality)
• 10 sun dried tomatoes (dunk in boiling water for 1 min., slice)
• black olives (most of a can), sliced
• 1/4 cup capers (drain, rinse)
• 2-3 garlic cloves, finely chopped
• 1/4 cup olive oil
• 2–3 tbsp. balsamic vinegar
• salt & pepper to taste
• chopped, fresh Italian parsley for garnish
