Blayr's Pasta Salad

I'm a pasta salad snob, I'm not a huge fan of tangy pasta salad. I love my moms pasta salad so I asked her what she used, and kind of followed those lines, but a little different.

The dressing is the key to the pasta salad! Ken's Creamy Italian is perfect, not too creamy, not too tangy, a great mix.

In a very large pasta pot, fill it 3/4 with water, when it is almost boiling ad about 1/8 cup of salt. This is your only chance to flavor the pasta. Then add your bowtie pasta (not the teeny tiny small bowties) cook for 3 minutes then add in your garden rotini pasta (the spiraled pasta with white, orange and green noodles), and cook for 8 more minutes. Drain and let cool, sometimes I put the pasta back in the pot and pour really cold water on the pasta and stir it around and let it sit for a few minutes to stop the cooking process. There is so much pasta, it will hold heat for a really long time and continue to cook, you DON'T want mush pasta.

Then transfer your pasta to a very large mixing bowl. Pour 1 1/2 bottles of Ken's Creamy Italian salad dressing in with the pasta and stir it up. Then chop up one bunch (that you buy at the store) of green onions, which is probably 6 or so. You want to use the white and green parts of the onions, add them into the bowl and stir. Then drain one can of whole, pitted black olives and slice each one in half, then add to the bowl and mix. Next drain two small tubs of mozzarella balls, then quarter each ball (slice it in half, then slice the halves in half), add to the bowl and stir. It tastes best if it can sit in the refrigerator over night to let the flavors soak in. Sometimes I add a smidge more dressing the next day, seems like the pasta kind of soaks it up.

Here's what it looks like! Hope you enjoy!

Ingredients:
1 box bowtie pasta
1 box garden rotini pasta
1 large can pitted, black olives (drained and sliced in half)
1 bunch green onions, chopped (white and green parts)
2-8oz. tubs of mozzarella balls quartered.