Mozzarella pasta salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pasta -- corkscrew (twist) |
| Cooked and drained | ||
| 10 | ounces | Fresh spinach -- washed & |
| Drained | ||
| And torn in bite-size | ||
| Pieces | ||
| 2 | cups | Cooked ham -- chopped or |
| 1 | each | Egg |
| 1 | cup | Vegetable oil |
| ½ | cup | Grated parmesan cheese |
| ¼ | cup | White wine vinegar -- or |
| Bacon | ||
| 1 | can | Green chiles -- 4 oz |
| Drained | ||
| 2 | cups | Mozzarella cheese -- cubed |
| ¾ | cup | Shredded cheddar cheese |
| 1 | can | Black olives -- 5 3/4 |
| Sliced | ||
| White vingar | ||
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground cloves |
| 1 | Clove garlic -- minced or 2 | |
Directions
PARMESAN DRESSING
Toss together pasta and remaining salad ingredients; cover and chill.
To make dressing, place egg in blender; cover and blend 5 seconds.
With blender running, remove top and slowly add oil to egg, blending until thick. Add remaining ingredients; blend until smooth. Pour dressing over salad ingredients; toss to coat. Serve immediately.
Chill leftovers. (If salad dressing is made in advance, keep chilled till used.) Yield 12 servings.
Recipe By : Country Woman