- 2 lb. Oregon shrimp meat
- 1 lb. Rotini pasta salad (dry weight), tri colored if available, cooked
- 1 (20 oz.)bottle of Italian dressing
- 1 C red wine vinegar
- 1 C balsamic vinegar
- 3 T Italian hebs, basil, parsley, oregano etc..
- 2 T crushed red pepper chili flakes
- 1 C sun dried tomatoes
- 1 C red bell peppers, finely dice
- 1 C artichoke hearts, chopped
- 1 C celery, finely diced
- 1 C green onions, finely diced
- 1 C red onions, finely diced
- 2 C tomatoes, 1/4 inch dice
- 1/4 C fresh basil, chopped
- 1 C parmesan cheese, finely grated
- 1 C julienne cut dry salami
- salt and pepper to taste
- various olives of desired
Method:
In a large bowl combine all and mix well, chill.
Servings: 12
Likes