(I will add photos later. I am still cooking my food for this weekend, but wanted to get the recipes up since I have had so many requests for the Fourth of July recipes. I am also cooking entirely on my outdoor grill. Have I mentioned here that we are in the middle of a kitchen remodel? We are at the point right now where we have no appliances. Woooo hooooo. Or something like that.)
Along with the potato salad it is a law that you must have pasta salad. Yes, really. I generally make more than one but this one is an old favorite stand-by that everyone loves.
It conforms to the trifecta of a good recipe:
2) Can be made in advance, actually it is preferable to make it the day before so that the flavors can meld together.
3) Loved by everyone.
1 (16 ounce) package of pasta, I like to use the tri-color ones
can black olives, chopped
1 small yellow onion, chopped
1 clove garlic, minced
16 ounces mozzarella cheese, cubed*
cherry tomatoes, halved
1/4 pound Genoa salami, cut into bite sized pieces
1/4 pound pepperoni, pizza style, cut into bite sized pieces
3/4 cup olive oil**
1/2 cup balsamic vinegar**
ground black pepper to taste**
(fresh mozzarella is delicious, but you can use the regular kind too)
(*you can substitute your favorite Italian dressing instead. Buy an extra bottle to leave on the buffet table for people who want to add a little more zing to their pasta salad.)
Cook the pasta.
Drain the pasta and run under cool water.
Toss all the ingredients together in a bowl.
Refrigerate until your guests arrive.