I have been emptying out my kitchen at home to prepare for the big remodel.

Demolition starts today. Jan and Mike are in charge of that. Mike is never happier than when tearing something apart. Now that I think of it the same is true about Chris. They haven’t changed much from when they were five.

Thankfully Jan will keep Mike from going into total house remodel mode. I am now kitchenless for the next two months. I’m thinking lots of crock pot recipes are in my future.

Today I have to bring a salad to a meeting and when I was emptying my cupboards I found way in the back a package of beautiful Italian Pasta labeled Fusilloni 6 Colori that we received in a Christmas basket. I have some terrific Reggiano Parmigiano that I buy from an Italian grocery in Walla Walla, WA., and from my cupboards I have marinated artichoke hearts, Kalamata olives, and sun dried tomatoes. I think I have the makings for a pretty good salad.

Italian Pasta Salad

1 lb pasta such as rotini (if you can find the multi colored it is really pretty for this salad) cooked to tender and drained under cold water

1/2 lb Italian dry salami sliced into 1/8th inch slices and then cut into 1/8th inch strips. (if you can have your meat market slice the salami into the slices it is faster).

1/2 lb Parmigiano Reggiano or other hard Italian Cheese cut into 1/8th inch slices and then into 1/8th X 1/2 inch strips (If I was in a real hurry I would use grated parmesan or for a Greek twist crumbled feta)

13 oz bottle pitted Kalamata Olives (drained) it should say 6.7 oz dry weight on the bottle

8.5 oz jar sun dried julienne cut tomatoes packed in olive oil (drained)

3/4 to 1 bottle Willamette Valley Mustard Balsamic & Basil Vinaigrette

Mix all the ingredients. Serve at room temperature. If you make this salad a day ahead you will probably need to add more vinaigrette because the pasta absorbs so much moisture.