School, Spring, and Super Salads!

The week has been a busy one. I’m certain that there are those of you out there, believing you had a week’s reprieve from college classes, have been bombarded with homework. There are others that have the children all home, and are attempting to find some way to a must the little darlings. If you’re like me, at present, you have a little bit of both going on. **grin** There doesn’t seem to be a free moment available and, by the time you hit the bed at night, your mind can barely function. 

Thank goodness I have a team of children that are always more than ready to throw something together on those long days! Every available hand helps and this recipe is simple to make and doesn’t involve much preparation. 

Nannie’s Pasta Salad 

1 can of pitted black olives, drained 

1 /2 lb of deli style paper thin sliced salami (the good stuff) cut into quarters 

1/2 lb of deli style paper thin sliced ham, cut into quarters 

1 lb cubed mozzarella 

1 lb cubed cheddar 

1 fresh red bell pepper, seeded and cut into strips 

1 fresh green bell pepper, seeded and cut into strips 

1 fresh zucchini, washed and cut into julienne strips 

2 cups cooked noodles (I like the tri-color pasta) 

1 (16 ounce) bottle of zesty Italian dressing 

Salt & Pepper to taste, if you feel you really need it. 

Cook the pasta in salted, boiling water until Al Dente. 

Rinse under cold water and drain thoroughly. 

Mix all the other ingredients together in a large bowl, folding in to prevent bruising of the fresh vegetables. 

Cover and chill overnight. 

Mix again before serving.