• Tommy Centola

Perry St. Pasta Salad

Updated: Jan 4

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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