Sierra, that's an excellent basic recipe for a jambalaya. In fact, I've saved it to give to my kids.
Shannon, your pasta salad looks great. Here's another variation:
J.R.'s Pasta Salad
1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced
1 can diced tomatoes including juice (important)
1-2 packages zesty italian dressing, prepared
salt, pepper
Mix first 8 ingredients together. Add generous amount of Italian
dressing, and salt & pepper to taste, remembering that the pasta will
absorb a lot of seasoning. Refrigerate at least 4 hours before serving.
It's actually better the next day.
*Note: the juice from the canned tomatoes is soaked up by the pasta, and is an important part of the flavor. If you don't use canned tomatoes, please add a baby can of tomato juice.
You may vary the ingredients as you wish: frozen peas, broccoli
florets, small cubes of mozzerella cheese, sundried tomatoes or tuna are
all good additions.
Any substantial pasta such as shells, bow ties or penne may be
substituted for the rotini.