Mix all well and allow an hour for flavors to combine.
Serving Ideas: Add cold seafood, or genoa salami dice.
Notes: Any cooked cooled pasta will do, but I like ones like shells or spirals that have places to hold the sauce. My son is particularly fond of cheese tortellini, so that's what I used here. Often you can get them in multicolors, which is fun for the eyes. In the summer, when there are a lot of peppers and eggplants and such, I mix a batch of cooked ratatouille into this too. It is really an ad-lib kind of thing, so don't go following this like it was graven in stone.
* repeated from previous issues
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