Italian Pasta Salad 6 pounds rotini 6 cups green olives, sliced 4 cups black olives, sliced 12 stalks celery, chopped 3 cups sliced green onions 4 1/2 - 5 cups mayonnaise 8 teaspoons basil 5 teaspoons oregano 2 teaspoons garlic powder Salt and pepper
Cook rotini in a large 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 serving.
