6 lb. rotini 6 C. green olives, sliced 4 C. black olives, sliced 12 stalks celery, chopped 3 C. sliced green onions 4 1/2 - 5 C. mayonnaise 8 tsp. basil 5 tsp. oregano 2 tsp. garlic powder Salt and pepper Cook rotini in a lrg. 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 servings.
GMT 10:42 2018 Friday ,07 December
This curry dish proves green isn't exclusive to saladsGMT 15:29 2018 Sunday ,02 December
'Warm' spices give this celery root soup an extra kickGMT 11:09 2018 Monday ,22 January
Cheese balls – a tasty treatGMT 03:25 2017 Sunday ,05 November
National Geographic Food magazine to launchGMT 05:55 2017 Sunday ,29 October
BBC Good Food names Nadiya Hussain as contributing editorGMT 12:35 2017 Saturday ,21 October
A template to make rice pudding your wayGMT 15:16 2017 Saturday ,14 October
Jamie Magazine to closeGMT 03:34 2017 Tuesday ,04 July
Half a tonne of rotten meat seized by Oman inspectors in a single weekMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Send your comments
Your comment as a visitor