Zesty Pasta Salad
 | Hanapēpē is a special place to our family. My dad, Melvin Dang, grew up in his family’s store, Sun Kwong Sing, on the banks of the Hanapēpē River and he graduated from Waimea High School. He was President of the Kauaʻi Rotary Club of West Kauaʻi and the Hanapēpē Merchants Association. He created the slogan and led the project for the "Welcome to Hanapēpē, Kauaʻi's Biggest Little Town" sign located at both entrances to the town. He was also a tennis player for the Hanapēpē Knockers and was an avid fisherman. |
Ingredients:
| 1 box | Rotelli pasta - cooked |
| ¾ bottle | Kraft Zesty Italian Dressing – 16 oz. bottle |
| Sliced meats | Goteborg, dry Gallo Italian salami, and/or ham |
| 1 can | drained dark kidney beans |
| 1 can | drained garbanzo beans |
| 1 can | black olives, sliced |
| 1 each | red, yellow, and green peppers, sliced |
| 1 | large sweet round onion, sliced |
| 3 ribs | celery |
| 1-2 small trays | grape tomatoes, halved |
| ½ cup | sun-dried tomatoes in olive oil, drained and sliced |
| ¾ cup | stuffed green olives, sliced |
| ½ block | mild cheddar cheese, chopped in small pieces |
| Optional | feta cheese |
Instructions:
- Add Italian dressing to cooked pasta and mix well -- let pasta absorb dressing
- Add rest of ingredients and gently mix
- Top with feta cheese – optional
- Chill at least 2 hours
- Add more dressing if desired
Recipe submitted by Sharon Dang Sahara, Daughter of Melvin Dang
