Marinated pasta salad

Yield: 4 servings

Measure Ingredient
½ cup Vegetable oil
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
1 teaspoon Oregano leaves
½ teaspoon Dry mustard
2½ cup Pasta shells or spirals uncooked
1 cup Broccoli flowerets cooked tender-crisp
½ \N Medium red onion
½ teaspoon Basil
¼ teaspoon Paprika
¼ teaspoon Thyme
1 \N Clove garlic, crushed
\N \N Dash pepper thinly sliced
⅔ cup Sliced pepperoni
2 \N Medium tomatoes
4 \N Hard-cooked eggs, wedged



Combine all dressing ingredients. Refrigerate for at least 1 hour.

Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onions and pepperoni.

Chill. Just before serving, scile tomatoes into eights and add to salad. Mix in dressing

and toss well. Garnish with egg wedges. Serve immediately.

Preparation time: 20 minutes

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