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52nd St. Deli-Style Pasta Salad




Source of Recipe


Internet


List of Ingredients




FOR THE SALAD:
7 oz. tricolor spiral pasta
6 oz. hard salami thinly sliced
6 oz. provolone cheese cubed
2 1/4 oz. ripe olives sliced and drained
1 small red onion; thinly sliced
1 small zucchini, halved thinly sliced
1/2 cup green bell pepper, chopped
1/2 cup sweet red bell pepper chopped
1/4 cup fresh parsley minced
1/4 cup parmesan cheese, grated

FOR THE DRESSING:
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic, minced
1 1/2 tsp. ground mustard
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. salt
dash pepper
2 medium tomatoes, cut into wedges (for garnish)


Recipe



Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl with the remaining ingredients for the salad.

In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.

Cover and chill for 8 hours or overnight.

Toss before serving. Garnish with tomatoes.