Italian Pasta Salad |
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6 pounds rotini
6 cups green olives, sliced
4 cups black olives, sliced
12 stalks celery, chopped
3 cups sliced green onions
4 1/2 - 5 cups mayonnaise
8 teaspoons basil
5 teaspoons oregano
2 teaspoons garlic powder
Salt and pepper
Cook rotini in a large amount of water until ala dente. Drain well and rinse with cold water. Place pasta in a bowl and add remaining ingredients. Stir to blend. Refrigerate before serving.
Serves 50.