Recipe of the Week

Here's an easy one! Great for a light summer supper or potluck dish. You can embellish it anyway you like. The one I make for Ryker doesn't have quite as many ingredients as this one - because he wouldn't eat it - so feel free to add and remove things to your liking.

Summer Pasta Salad

1 pkg. rotini pasta, cooked, drained and chilled
1 1/2 c. fresh spinach leaves, washed and dried (if you are feeling brave you can try arugula instead)
1/2 c. pepperoni, chopped
1/2 c. Genoa salami, chopped - or you can use any dry salami you like
1 jar artichoke hearts (preferably packed in brine - but marinated works good too), drained
1 small can sliced black olives
1/4 c. red onion, finely diced
1/2 c. red or green bell pepper, chopped
3/4 c. Parmesan cheese, shredded
1/2 a bottle Bernstein's 4 cheese Italian salad dressing (you can use more if you like)
chopped fresh basil and oregano to taste
Salt and ground pepper to taste

Mix all ingredients - except dressing - together in a large non-caustic bowl (no metal). Add as much of the dressing as you like. I prefer mine to have a little more dressing. Add the fresh herbs and salt and pepper to taste. Cover and refrigerate at least two hours before serving to let the flavors meld. The longer this sits - the better it tastes. If you keep it well covered and stir it every day or so - it will stay good for at least a week. Serve with crusty French bread for a nice light supper.