PASTA SALAD
(4 – 6 Servings)
12 oz. pork luncheon meat 2 celery stalks
2 red-skinned apples 4 sweet dilled pickles 2 cups cooked pasta (shells, spirals or bows) 1/4 cup sliced stuffed olives 2 anchovy fillets (option) 2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper 1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) – add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
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