internationally famous pasta salad recipe

I have had a few requests for my *internationally famous pasta salad* so I thought I would share. (My sister in-law now makes this in Seattle, and it has become quite a hit within her circle. It has also become popular with my in-laws here, hence the name *internationally famous*. haha)

There really is no big mystery or secret or science to this, I have also been known to call it my *kitchen sink pasta salad*. You can use any kind of pasta you want, and also add any kinds of veggies and meat that you want, but I will give you my basic ingredients. It makes a great summer dish, and gets better over time, in the fridge. We get 6 servings out of this recipe.

Sara's Internationally Famous Pasta Salad

One package of tortellini or tortelloni*
Two fresh tomatoes, cubed
One cucumber, peeled and cubed
One small onion, cubed
Cheese, cubed (I have used fresh mozzarella, Emmenthaler, scamorza, or cheddar.)
Left-over chicken or pieces of prosciutto, or pieces of salami, cubed (I love left-over roasted chicken in the salad with pieces of salami, it is like a Chop Chop salad)
Two hardboiled eggs (optional, or in place of meat), cubed
Olive oil
Parmesan cheese (fresh)
Salt/pepper

Fresh bell pepper and/or broccoli are delicious as well, but I always have tomatoes and cucumbers on hand, that is why they are a staple in my salad.

Cook pasta according to directions. Drain and rinse with cold water. Leave sitting for a minute or two to drain excess water. While the pasta is cooking, cut up your veggies, meat and cheese. Feel free to add whatever you have in the fridge that looks good. This is a perfect salad for using up leftovers, or getting rid of small pieces of cheese.

Once you are finished chopping, add all your ingredients to a large bowl and add olive oil (about 2-4 tablespoons. Pour a bit, and then add for taste.) Add salt/pepper and some Italian spices. I use Basil or oregano, or an Italian mix, or parsley. You can also throw in some fresh herbs if you have them. Whatever you like! Grate fresh parmesan on top. Toss well, taste, and adjust accordingly. Grate some more parmesan on top before serving (just to make it pretty).

*I use Barilla, and depending on what I want to add to the salad, I use either prosciutto pasta or cheese based pasta. When I use the cheese pasta, I add meat to the salad. When I use prosciutto based pasta, I do not add meat.

Like I said before, nothing difficult, and probably completely non-original, but it is easy, quick and delicious, and perfect when you don’t want to cook a hot lunch on a summer day. It also travels well.

Buon appetito!