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PASTA SALAD

January 19, 2011

This is either a dish for a big occasion or four meals in one – to keep on hand when you are too busy (or too hot) to cook.  All ingredients except the pasta should be diced fairly small.

3 cups dried bowtie pasta (or any other shape you like)

1/2 cup salami (sliced and diced)

1 medium  red onion (finely chopped)

1 red capsicum (finely diced)

1/4 cup sun-dried tomatoes in oil  (finely diced)

2 raw vine-ripened tomatoes (diced)

1/2 cup of stuffed olives (sliced)

1/2 cup of  feta cheese (diced small)

1 cucumber (sliced and diced)

1.  Cook pasta in boiling water until it is al dente. (Until you can bite it and it still has a bit of resistance – not undercooked!).  Drain in colander and refresh by running cold water over it.  Set aside.

2.  Assemble all chopped vegetables, salami and cheese in a bowl and mix.  Now mix gently through the cold pasta.

3.  Pour over Citrus Dressing.   Allow to sit in the refrigerator for about an hour before serving.

Note:  This makes enough for about 6 people, if you only want enough for 4 meals, cut back the pasta to 2 cups.

Health Tip:  Use a wholemeal or spinach based pasta instead of plain pasta.  Use lean ham instead of salami.

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