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Pasta Salad

  • Yield: About 5 cups


  • 4 cups cooked rigatoni, fusilli, ziti, or penne
  • 1/3 cup pitted black olives, halved
  • 1/3 cup pimiento-stuffed green olives, halved
  • 1/4 cup chopped green onions
  • 1/4 cup peeled and chopped tomatoes
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 4 turns freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/2 cup coarsely grated fresh Parmesan cheese


  • Toss all of the ingredients together in a bowl until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours.