Grilled Cornish Hens

Grilled Cornish Hens
Heidi’s AntiPasto Salad

The day I made this salad, I discovered I was out of black olives. So I used green ones instead. You can switch up this recipe and make it work for you.

Ingredients:
2 cornish hens
Juice from one lemon
1 tsp crushed rosemary
Salt and pepper

1 lb multi colored rotini pasta
4 ounces mozzarella cheese, cut into ½ inch cubes
6 ounces salami, chopped
1 small can sliced black olives
½ cup of cherry tomatoes, cut in halves
¼ cup ranch style dressing (Or try Pesto Ranch. It's delish!)

Preparation:
Split the Cornish hens and drizzle the lemon juice over them. Sprinkle with rosemary, salt and pepper. Cook on the grill, or bake in the oven at 375 degrees for 45 minutes. Occasionally baste with the juice from the pan.
Increase the oven temperature to 400 degrees for the last 10 minutes to brown the hens.
Cook the pasta according to the package directions.
Rinse the pasta. Combine the cheese, salami, olives, tomatoes, and ranch style dressing. Place in the refrigerator for 1 hour to cool.