• Source: Emeril's New New Orleans Cooking
• Dish Type: Pastas

Pasta Salad

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

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