Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pasta shells |
| 2 cups | Mayonnaise |
| ¼ cup | Parmesan cheese, grated |
| ¼ cup | Red wine vinegar |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Garlic powder |
| 6 \N | Hard boiled eggs, peeled and chopped |
| 1 cup | Mozzarella cheese, diced |
| 1 \N | Red bell pepper, coarsely chopped |
| 4 \N | Scallion, finely chopped |
In a large pot of boiling water, cook oasta until tender. Meanwhile, in a large bowl, blend the mayonnaise, parmesan cheese, vinegar, oregano, thyme, salt, pepper, and garlic powder. Drain and rinse pasta and add to the mayonnaise mixture; mix well . Add the chopped eggs, mozzarella cheese, red pepper, and scallions. Mix just until combined. Serve immediately, or cover and chill for serveral hours or overnight to blend flavors.
NOTES : Add some diced salami or pepperoni and the salad becomes a whole meal in itself. For flavor variations, add ½ teaspoon dillweed or basil Posted to MC-Recipe Digest V1 #655 by Raymond <r1706@...> on Jul 2, 1997