Grace’s Pasta Salad


  • 1 cup grape tomatoes,  cut in half
  • ½ cup extra virgin olive oil
  • 2¼-ounce can black sliced olives
  • ¼ cup basil, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 6 ounces stuffed Manzilla olives, cut in half
  • 2 tablespoons capers
  • ½ cup celery, finely chopped
  • ½ cup Romano (or Parmesan) grated cheese
  • ½ cup onion, finely chopped
  • 1 clove garlic, finely chopped
  • salt and pepper to taste
  • 1 lb Barilla Farfalle, cooked and drained


In a separate large bowl mix together all ingredients except the pasta. Marinate this mixture for 1/2 hour.
Add freshly cooked pasta to the above marinated ingredients.
Mix well. Serve hot or cold. Garnish with a basil sprig.


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