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(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 (optional)
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) and add to following: Combine mayonnaise, soy sauce, lemon juice, and seasonings. Chill lightly before serving with pasta salad.