DeAnna's Spicy Pasta Salad
by Dave LeVasseur
Last revised 25-Aug-00
Ingredients
1/2 lb of Angel Hair pasta (about the amount you can hold in the "O" of when you make your fingers do
the "OK" sign
Bottle of Peppercorn Ranch, Garlic Ranch or similar dressing
16 oz (bottle) of Mezzetta's California Hot Mix pickled vegetables or equivalent
1/2 cup sliced black olives
Half cup of Mezetta's pickled sliced peperoncini peppers or equivilant (adjust to taste. Use whole peppers with
stems removed instead if desired.)
Directions
Cook the Angel Hair pasta according to the package directions. Rinse in cold water when done, place in medium mixing
bowl. Reserving the liquid, drain the California mix vegetables. Add vegetables and olives to bowl. Add peperoncini
peppers, reserving liquid. Pour about a half-cup of the Ranch Dressing into the bowl. Pour some of the peperoncini
liquid into the Ranch Dressing bottle, leaving about an inch of air space at the top. Replace the cap on the bottle
and shake to mix. Pour entire contents of bottle onto the pasta mixture. Add some of the liquid from the pickled
vegetables if desired. Fold with large mixing spoon until pasta is well coated with the dressing.
Cool in refrigerator for an hour before serving, or for best results, let it marry overnight in the refrigerator
and serve cold.