1 box Ditalini pasta
1 small jar of capers
1 can of water chestnuts, chopped
1 jar of pimentos
Parsley, finely chopped, add to taste
Red Onion, chopped
Black Olives, Sliced
Mayonnaise, about 2-4 enormous spoonfuls
Salt (to taste)
1. Cook the pasta according to directions on the box. You want it to be al dente. Allow it to cool.
2. Mix all of the ingredients into the cooled pasta. (you will want enough mayonnaise to create a dressing but not so much that it thickly coats it). I probably have too much in this photo.
3. Refrigerate overnight for the flavors to meld. You may need to add a little more mayoannise before serving.
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