1 pound (1 box) cooked bowtie pasta. Cook pasta as directed on package. Submerge into cold water to stop the pasta cooking.
1 pint Boscoli Italian Olive Salad (drained)
3  ribs of celery chopped
1 cup three or four cheese (found in the deli)
1/2 cup chopped Peperoncini peppers/chopped
1/4 cup of "juice" of the peppers
1/4 pound salami chopped
1/4 cup cooked ham chopped

I go to the deli and have them cut me a large slice of the above meats. Drain pasta and place in a large bowl. Add all ingredients to the pasta. Serve over lettuce salad with garlic toast.

Ingredients:

2 cups coarsley chopped chicken (have chicken boiled - it takes 3-4 breast)
2 ounces Boscoli Jalapeno Olive Salad - drained and chopped
2 cups Shredded cheddar & monterrey jack cheese blend
1 can rotel tomatoes (drained)
1/2 cup mayo
½ tsp. lime
2 garlic cloves
2 packages (8 ounce each) Refrigerated Crescent Rolls

Optional
1 green Bell pepper
Sour cream
picante

Cooking Instructions:

Preheat oven to 375. Fold chopped chicken and chopped olives together in a medium bowl. Add cheese, rotel, lime, mayo, and garlic.

Transform any sandwich to an Italian panini by replacing your normal garnishes with Boscoli Family Italian Olive Salad and/or Boscoli Family Sun Dried Tomatoes. Sprinkle with fresh parsley and sweet basil leaves.

Traditionally served on a 9 inch round, 2-inch thick, crusty Italian bread made in New Orleans, especially for the muffuletta sandwich. (Can substitute french bread, ciabatta, pistolets, or any dense bread). Cut bread in half and lightly coat both sides of bread with Boscoli Family Italian Olive Salad. Layer thin slices of Genoa salami, (or hard salami), ham, mortadella (if available) and provolone cheese, approximately a quarter pound of each. Can be enjoyed cold or heat in over to taste. For an added kick, sprinkle with a little crushed red pepper to taste!

Use whatever pie dough recipe you like. I use Alton Brown’s recipe. It hasn’t failed me yet.

Note: Using a dumpling maker, or perogi press, makes filling the empanadas a snap.

Yield: Depends on size. One recipe of pie dough made 2 large, 2 medium, and 1 small.

Ingredients:

½lb. Salami
½lb. Italian boiled ham
½lb. Prosciutto
1C Boscoli Olive Salad (drained of excess oil)
1recipe Pie dough
½lb. Provolone cheese
½lb. Mozzarella cheese
1 egg beaten with 2T of water

Dice 8-10 Boscoli Family Sun Dried Tomatoes (set aside). Cook 1 pound pasta in boiling water until firm (al dente), remember to add salt and a little olive oil to the boiling water. In a deep 10-12 inch sauté pan on medium heat, place 4 tablespoons of Boscoli Family Extra Virgin Olive Oil and heat until oil starts smoking. Add diced Boscoli Family Sun Dried Tomatoes, 2 tablespoons Boscoli Family Capers, 12-14 sliced and pitted calamata olives, lightly salt and add pepper to taste and let sauté for a few minutes.

Ingredients:

3 Eggs
3tbsp. Milk
4tbsp. Boscoli Jalapeno Olive Salad
1-2oz. Shredded Colby-Jack cheese
1 Fresh tomato (sliced)
Kosher salt and freshly ground black pepper to taste
Method:

Note: It is important to warm the olive salad in a separate skillet before adding it to the omelet.

Note: Reserve some of the olive salad and cheese for garnish on top of the finished omelet.

Place two skillets over medium heat.

Crack the eggs into a bowl, adding the milk, a pinch of salt and two or three grinds of pepper then mix well to combine.

Combine 8oz. Boscoli Family Sun Dried Tomatoes with 8oz. of your favorite cream cheese. Remember to drain excess olive oil from sun dried tomatoes. Place in blender and puree until sun dried tomatoes and cream cheese have a smooth consistency. Empty contents into serving bowl. Serve with raw vegetables or crackers.