Antipasto Pasta Salad

This is a concoction that I created last night and put together this afternoon. This morning, I went to the Kosher Butcher to get Turkey Fry and Salami. I found Salami slices in mini-rounds made by the butcher and Turkey Fry in strips.


4-5 mini Salamai rounds
4 slices Turkey Fry
1 cup cooked Tinkyada Brown Rice Pasta Shells
1 medium cucumber
1 small onion
1 yellow tomato
8 grape tomatoes
1/4 cup Blanchard & Blanchard Garlic Garden Dressing

Make pasta shells according to package directions. Rinse well with cold water. Place pasta shells in a medium bowl. Slice up cucumber into small bite-size pieces and add to pasta. Chop the onion into bite-sized pieces and add to pasta. Cut the grape tomatoes into 4 pieces and add to pasta. Chop yellow tomato into bite-sized chunks and toss into pasta salad. Slice the Turkey Fry and Salami Rounds into bite-sized pieces and add to pasta salad. Pour on the Dressing and cover with plastic wrap. Refrigerate overnight before serving. Makes 2 Servings.