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- Source: Emeril's New New Orleans Cooking
- Dish Type: Pastas
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Pasta Salad
Instructions
Toss all of the ingredients together in a bowl until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours.
Yield: about 5 cups
Ingredients
- 4 cups cooked rigatoni, fusilli, ziti, or penne
- 1/3 cup pitted black olives, halved
- 1/3 cup pimiento-stuffed green olives, halved
- 1/4 cup chopped green onions
- 1/4 cup peeled and chopped tomatoes
- 1/4 cup chopped fresh basil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 4 turns freshly ground black pepper
- 3 tablespoons olive oil
- 1/2 cup coarsely grated fresh Parmesan cheese
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