Marinated pasta salad
4 servings
Ingredients
| Quantity | 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 | Medium red onion | |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Thyme |
| 1 | Clove garlic, crushed | |
| Dash pepper thinly sliced | ||
| ⅔ | cup | Sliced pepperoni |
| 2 | Medium tomatoes | |
| 4 | Hard-cooked eggs, wedged | |
Directions
DRESSING
SALAD
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