Shirley's Antipasto Salad

Shirley's Antipasto Salad
1 box spiral pasta, cooked, drained and chilled
1 can baby corn, sliced into chunks
1 jar marinaded artichokes, cut into chunks, add the juice from the jar into the bowl
1 jar whole pimentos, cut into chunks
1 can of stuffed green olives (mine were stuffed with anchovies)
3/4 block of colby jack cheese, cut into bite sized chunks
1 summer sausage, cut into chunks
1 celery stalk sliced
1 sm carrot julienned

Mix all together in a bowl. Now, you can do the dressing one of two ways. Shirley doesn't use Italian dressing, she uses red wine vinegar and olive oil and spices, salt & pepper. I used a little of both to make mine, with some Adobo seasoning. I think it tastes just as good as hers. Chill and enjoy! I found it's better to make in the morning or night before to let the flavors come together.

This recipe is courtesy of my sister's friend Shirley.  Bonnie went to visit her in Chicago and came home raving about this pasta salad.  She said that it was colorful, so full of flavor and the perfect side dish for any meal.  She said I just had to try it!  This week I finally did, and she was right.  It has just the right amount of dressing, not to over power everything else and I loved the crunch the celery and carrots added.  This would be a great dish to bring to your Labor Day picnic on Monday- it is sure to be a hit.  Thanks Bon (and Shirley too!)