I have gotten many requests for this recipe. Perry Street was the
street I lived on in Gretna, La. when Katrina hit. It is also where a lot
of these recipes were developed. I was thinking of something to bring
to a BBQ and thought of a pasta salad. So, I threw this together and
was pleased with the results. I think that this is my only recipe that I
did not tinker with. The first attempt was perfect.
24 ounces Rainbow Rotini cooked al dente
2 tablespoons Olive Oil
Salt
½ large Green Bell Pepper diced
½ large Yellow Bell Pepper diced
½ large Red Bell Pepper diced
1 bunch Green Onions sliced thin
1 pint Grape Tomatoes
1 can (2.25ounce) Black Olives sliced and drained
1 pound Ham diced
1 tablespoon Italian Seasoning
1 tablespoon Creole Seasoning Blend
1 tablespoon Granulated Garlic
16 ounce bottle Robusto Italian dressing
Cook pasta in water with olive oil and salt until al dente. Cool with
running water. Add vegetables and ham to the pasta and toss. Add dry
seasonings to salad and toss. Add salad dressing and toss. Refrigerate
at least 2 hours before serving. Toss before serving.
Enjoy!!!
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