*  Exported from  MasterCook II  *
 
                            Ultimate Pasta Salad
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Pasta -- * see note
    8      ounces        Italian salad dressing
    1      cup           Sliced ripe Kalamata olives
                         OR green olives w/pimientos
                         ===Garnishes===
                         Leaf lettuce
                         Parmesan cheese
                         (whole) Olives
    1      large         Tomato -- seeded & chopped
                         Fresh parsley sprigs
                         ===Herb Garlic Mayonnaise===
    1 1/2  cups          Mayonnaise -- or less
    2      tablespoons   Olive oil
    2      tablespoons   Red wine vinegar
      1/2  cup           Chopped fresh parsley
    2      cloves        Minced garlic  OR
      1/4  teaspoon      Garlic powder
    2      tablespoons   Chopped green or red onion
    1      tablespoon    Snipped fresh basil OR
    1      teaspoon      Dried basil
    1      tablespoon    Snipped fresh oregano OR
    1      teaspoon      Dried oregano
      1/2  teaspoon      Freshly ground black pepper
 
 * Spiral, mostaccioli, or vermicelli suggested.
 
 Begin the salad the day before serving. Cook pasta, drain, rinse with 
 cold water and drain again. Toss with commercial Italian dressing and 
 olives. Cover and chill overnight. Since the dressing may not cover 
 all the mixture may be put in ziplock plastic bag or tilt bowl to mix 
 a couple of times while marinating. About 8 to 12 hours before 
 serving combine ingredients for Herb Garlic Mayonnaise. Discard any 
 excess Italian dressing from pasta, then mix pasta thoroughly with 
 mayonnaise. Cover and chill. To serve, line platter or oval bowl with 
 lettuce leaves, turn out pasta. Top with Parmesan and garnish with 
 whole olives, chopped tomato and parsley. Serves 8 to 10.
 
 Source:  “Presentations...a collection of culinary favorites”; 
 Friends of Lied; Lied Center for the Performing Arts; University of 
 Nebraska - Lincoln; Lincoln, Nebraska. Formatted for Meal Master by:  
 Nancy Filbert - Prodigy ID - LRCE87A; April, 1997.
 Lynn Thomas' notes: Made this 8-14-97. Omitted garnishes, used 5 
 cloves garlic, Kraft fat free Italian Dressing, tuna, feta cheese, 20 
 slices cut-up turkey salami, 15 cherry tomatoes, halved and used 
 plain rotini. Made the dressing the day before and the pasta in the 
 morning and marinated it for 8 hours. This was the BEST pasta salad 
 I've ever tasted.
 
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