Ingredients
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1 lb penne rigate
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3/4 lb thick-sliced salami, cubed
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1 1/2 cups mozzarella cheese, cubed (Or, I like and use the bag of crumbled mozzarella)
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1 (8 ounce) can sliced black olives, drained
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1 pint cherry tomatoes or 1 pint grape tomatoes, halved
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1 cup mayonnaise (I prefer Hellmans here)
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1/2 cup pesto sauce (I prefer Classico here)
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salt and pepper, to taste
Instructions
- Cook pasta until al dente, according to package directions - drain.
- Combine pesto and mayo, salt and pepper.
- Add the mayo mixture to the warm pasta.
- Add the rest of the ingredients, toss well.
- *I prefer serving this at room temperature (don't leave it out too long though, because of the mayo!) It's also good straight from the refrigerator.