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    Peggy
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    Italian Pasta Salad for 50

    6 pounds rotini pasta
    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.

    Serves 50.

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