Italian Pasta Toss
Source of Recipe
just recipes
Italian Pasta Toss
7 oz. corkscrew pasta or one 7 oz. pkg. Tortellini
1 1/2 c. (6 oz.) Swiss or Provolone cheese, cubed
6 oz. sliced salami, cut into strips
1 sm. zucchini, thinly sliced (1 c.)
1/2 c. green or sweet red pepper, chopped
1 sm. onion, thinly sliced & separated into rings
1/2 c. pitted ripe olives, sliced
1/4 c. Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil or salad oil
1/4 c. wine vinegar
2 cloves garlic, minced
2 tsp. dried basil, crushed
1/2 tsp. Pepper
2 med. tomatoes, cut into wedges
Cook pasta according to package directions.
Drain pasta, rinse with cold water, drain again.
For salad, in a bowl toss together pasta, cubed
cheese, salami, cauliflower, zucchini, green or
red pepper, onion rings, olives, Parmesan cheese,
and parsley.
for dressing:
In a screw-top jar combine oil, vinegar, garlic, basil,
oregano, and pepper.
Cover and shake well.
Pour over salad.
Toss to coat.
Cover; chill 4 to 24 hours.
To serve, add tomatoes; toss gently.
Makes 6 main-dish servings.
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