This is a great dish for summer BBQ’s with no worries about the mayo going bad.
2 Cups Vegetable Spiral Pasta or Your Favorite Pasta, boiled as directed on package
1/4 Cup Cucumbers, peeled and diced
1/4 Cup Radishes, diced
1/4 Cup Black Olives, drained and sliced
1/4 Cup Green Olives With Pimento, drained and sliced
1/4 Cup Red Pepper, diced
1/4 Cup Red Onion, diced
2 Each Large Basil Leaves, Fresh, chopped
1 Tablespoon Oregano, Fresh, chopped
1 Tablespoon Parsley, Fresh, chopped
1 Clove Garlic, minced
2 Teaspoons Grated Parmesan Cheese
1/4 Cup Mozzarella Cheese, Part Skim Milk, diced
1/4 Cup Cherry Tomatoes, sliced
1 Each Kamato, juice, and seeds removed and diced
1/4 Cup Fresh Herbs Olive Oil* (see Recipe)
1/4 Cup Distilled Vinegar
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Real Bacon Bits or 3 Slices Bacon, Drained on Paper Towel Then Crumbled
Mix all ingredients in a large bowl. Toss and refrigerate 2 hours.
Add 1 1/2 cup large pre-cooked cocktail shrimp diced and you have a great seafood addition for any occasion. If using shrimp use real bacon 3 slices drained on paper towel and crumbled.