Saturday, June 14, 2008

Salami and Pasta Salad

Today I am going to my cousin's Fiftieth birthday party. I offered to bring two salads, a Three Bean Salad, and a Pasta Salad. I feel perfectly comfortable sharing this recipe, because, first of all, I found it on the website, so I know they want the recipe floating out there. Second of all, I added sliced black olives, so I changed the recipe, making it mine now. I think that legally holds up. If not then Helen Moschnossgepup is in big trouble. The people at Kraft call it Bow Tie Pasta Salad. I have made it with spaghetti, so I call it Salami and Pasta Salad.

Salami and Pasta Salad

1 8 oz package of pasta ( specifically bow tie at the website.)
1 8 oz package of hard salami (specifically Oscar Mayer at the website)
1 8 oz package of frozen vegetables, thawed ( I like California style, the website suggests Italian style)
1 4 oz package of Kraft shredded mozarella cheese
1 bottle of of Kraft Light House Italian Reduced Fat Dressing
1 can of sliced black olives

Cook pasta as directed on the package. Cut salami into 1/4 inch strips. Separate the strips. Toss all the ingredients in a large bowl and cover. Refrigerate for at least one hour, or until ready to served.

I made this recipe several times, and I really like. The main reason I am posting this is that my printed copy is looking pretty bad, and I want to make sure I know the recipe with the changes I made if the copy becomes illegible. I thought you'd like to know that because I find that recipes which become illegible are usually the best ones. Have a great day!

1 comment:

katdish said...

I've noticed that you go to extreme measures to qualify the nature and origins of the recipes you blog about. Have you had previous run-ins with the recipe anti-defamation league? Sounds yummy, btw!