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Italian Pasta Salad with Salami and Parmesan Ingredients 16 oz dry Cellentani pasta cooked to al dente 1 med red onion diced 1 large green bell pepper diced 4.5 oz sliced black olives 1/2 lb sliced dry salami 1 pint grape tomatoes sliced 1 1/2 cup shredded parmesan cheese 1/3 cup chopped green onions Italian Dressing: 1 cup Italian salad dressing 3/4 cup mayonnaise 2 tbsp minced garlic 2 tbsp dry chopped basil 2 tsp seasoning salt I use my own Rosamae Seasonings brand Instructions Cook the pasta in lightly salted water and once it's al dente, strain and rinse with cold water

Cook until just al dente

Please just make sure to stir or shake before using

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The top, again, was generally folded over, this hanging portion being called apoptygma. Long pins inserted with the points upwards, or fibulae, were used to fasten the double edge on the shoulders, and a girdle was usually worn to hold the edges of the open side in place