PASTA SALAD

Pasta (your choice however I use the mini farfalle)

• Black olives, sliced (one large can)

• Chopped Cherry Tomatoes (small carton cut into quarters - to your taste)

• Edamame (one 12 oz bag of frozen shelled edamame)

• Artichoke hearts chopped (one 33.5 oz jar - plain, not marinated)

• Mozzarella Cheese (.5 pound)

• Basil (to taste)

• Red Pepper flakes (2 tablespoons - to taste)

  *This recipe makes a huge amount so you can half it for family size dinner.

  
  Boil pasta following directions on package. Rinse thoroughly. Cool. SHAKE IT SHAKE IT SHAKE IT and add Lillian’s. Stir well. Add selected ingredients to your desired amounts. *I use the cuisinart to finely chop and process the mozzarella and basil separately, before adding to the salad. I typically will make it and let it sit for a couple of hours, letting Lillian’s absorb into the pasta. Then, if desired, add more Lillian’s!