FoodNuts!

Hey, its almost August. Time for a cool meal. I invented this salad years ago by looking at a pasta salad in a deli. I figured I could do it better and cheaper. It is a killer salad and I have lots of compliments over the years to prove it too. It is really delicious and is a full meal. Let me know how it works for you.

Perfect Pasta Salad

Corkscrew pasta, 1 ½ lg pkg, cooked and drained, (about 12 oz)
Sweet, spicy uncooked Italian sausage, 1 pkg or 5 sausages, casings removed,  fried and crumbled  into small pieces(may need oil in the pan first)
Ham strips (optional, amount to taste)
Cherry tomatoes, 1-2 cups
Marinated artichoke hearts, drained (2 lg jars)
Red Onion ½, chopped
Broccoli heads, 2-3 cups- bite sized pieces,  steamed only til crisp
Fresh basil coarsely chopped, amount to taste (try 1/2 cup)
Olives, drained, 1 can
Feta cheese, original or traditional, buy chunk but crumble, 1 pkg
Salt and Pepper to taste

Good Seasons packaged salad seasoning, Zesty or regular Italian,  2 packages

All these ingredient amounts can be adjusted to your own taste. Prepare the ingredients as directed, and mix all but the dressing in large salad bowl. Make both packages of dressing separately according to directions on package (I use white wine vinegar and corn or canola oil. Olive oil is too strong).
Toss salad with one made package of the dressing.  You might need to use a little of the second batch of the dressing if it seems too dry, though it should be lightly dressed.
Chill several hours to develop flavors,  tossing a couple times.

Serve salad in the bowl for guests to help themselves, and have the rest of the dressing on the side to drizzle over the top.

Serves 10-12 hearty eaters, and maybe more.

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