Pasta Salad

I know I protest when it comes to cooking but this is an easy easy recipe to make for lunch or you can add soup and garlic bread for a dinner. Anyhow...there is no rhyme or reason as to amounts, it is all on what you like...what could be easier.

1. First, boil how ever many elbows you want, for me and hubby I usually do about 1/2 #, this usually gives us quite a few lunches. You want the pasta to be al dente in texture.

2. Actually before I start the elbows I get everything that needs cut up done but you can do this step while stirring too. I add pepperoni, celery, green pepper, colby/jack cheese and onion if I have it.

Don't ya just want to reach down there and grab some of that yummy goodness and stuff it into your mouth? Doesn't help that I am hungry as I am doing this post.

3. Plus some black olives, chick peas or chi chi beans (whatever you call them) and I like mushrooms.

4. Once the pasta is cooked you need to take the pan and keep filling it with cold water and dumping that on the elbows, it not only rinses the starch off the pasta but cools the pan down so the cheese won't melt when you add that and all the other ingredients together back in the large pan.

5. Here's the pasta all rinsed and cooled.

6. Add all the other ingredients.

7. Mix it up with about an 8 oz. bottle of Italian dressing.

Baadabing...Baadaboom...the finished product (you may have to add more dressing when ready to eat, as the pasta will soak it up). Keep refrigerated unless of course you eat it all.

ENJOY!