Deli-style pasta salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (7 ounce) tricolor spiral pasta |
| 6 | ounces | Hard salami, thinly sliced |
| 6 | ounces | Provolone cheese, cubed |
| 2¼ | ounce | Ripe olives, sliced and drained |
| 1 | small | Red onion, thinly sliced |
| 1 | small | Zucchini, halved & thinly sliced |
| ½ | cup | Green bell pepper, chopped |
| ½ | cup | Sweet red bell pepper, chopped |
| ¼ | cup | Fresh parsley, minced |
| ¼ | cup | Parmesan cheese, grated |
| ½ | cup | Olive or vegetable oil |
| ¼ | cup | Cider or red wine vinegar |
| 1 | Clove garlic, minced | |
| 1½ | teaspoon | Ground mustard |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | mediums | Tomatoes, cut into wedges |
Directions
Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Yield: 10-12 servings.
NOTES : "Pasta provides a base for this tongue-tingling make-ahead salad.
It has lots of fresh and satisfying ingredients topped with a flavorful dressing. It's terrific to serve to company or take to a potluck." Submitted by Joyce McLennan, Algonac, Michigan.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@... on Jul 6, 1997