This is my father-in-law’s creation, it’s the best pasta salad I’ve ever tried. And it’s ultra-simple to make.

It makes enough to provide a side dish for 10 or 12 people, and is always a big crowd pleaser.

Unfortunately (at least in my area) it can be difficult to find Kraft Caesar Italian dressing, so when I do see it, I usually buy a bunch of bottles to stock up. I’m not sure why it’s so difficult to come across anymore.

You can find the “fat free” version of it, but I wouldn’t bother..  I’ve tried it, and it’s not nearly as good.

• 1 package rotini or radatore pasta. (Multicolored if available)
• 1 can medium black olives
• spanish olives to taste (I typically use a 7-oz jar)
• 8 oz feta cheese, crumbled (I like the sun-dried tomato & basil feta, but if you can’t find it regular old feta works too.)
• 1 tomato, seeded and chopped
• 1/4 sweet onion, sliced very very thin and cut into 1″ or so long pieces
• 1 bottle Kraft Caesar Italian dressing

Boil the pasta according to the directions on the package. Don’t over-cook it!

Tinse and drain the pasta, and combine with everything except the dressing.

Either add the dressing immediately before serving, or put on the side so people can add however much they like. If the dressing sits on this salad for long, for some reason it loses it’s flavor and seems to absorb into the pasta.

Other ingredient ideas:

• Carrots, cut into matchstick size pieces
• Brocolli, cut into tiny bite-size pieces
• Regular green peas, or snow peas
• Bean sprouts
• Canned quartered artichoke hearts

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