Deli-Style Pasta Salad
Source of Recipe
UticaOd
List of Ingredients
1 (12-ounce) package farfelle (bow-tie) pasta
1/2 pound provolone cheese, cubed
1/2 pound Genoa salami, cut into strips
1 small zucchini, halved lengthwise and thinly sliced
1 small onion, thinly sliced and separated into rings
1 small red bell pepper, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, chopped and reserving 2 tablespoons liquid
1/2 cup sliced pitted ripe olives
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil
1/3 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 medium tomatoes, chopped
Recipe
Cook pasta according to package directions. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, provolone cheese, salami, zucchini, onion, red bell pepper, artichoke hearts, olives, Parmesan cheese and parsley.
For vinaigrette, combine 2 tablespoons reserved artichoke liquid, olive oil, vinegar, salt, oregano, basil, garlic powder and pepper in a screw-top jar. Cover and shake well. Pour dressing over pasta mixture; toss lightly to coat. Cover and chill for up to four hours.
To serve, add tomatoes and toss lightly. Transfer pasta mixture to a large salad bowl. Makes eight (main-dish) servings.
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