Antipasto Salad

Recipe By: Chris Raley, 'Banana Docks Cafe'

2 pound cooked penne pasta
1 pound cooked shrimp
1/2 pound salami
1 cup green onions
3 cups feta cheese
1 cup pimentos
1 cup sliced black olives
1 cup green olives
1 cup red wine vinegar
1/2 tablespoon granulated garlic
1/2 cup water
2 tablespoons hot sauce
1/4 cup salad oil
1/4 cup sugar
Salt & Pepper to taste

Combine vinegar, oil and water in a mixing bowl. Add garlic, sugar, hot sauce.
Whip until sugar is dissolved. Place cooked pasta in another mixing bowl.
Combine shrimp, cheese, green onions, olives, salami, pimentos and pour dressing
over and toss well. Place salad green on plate and put salad mixture on top.

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