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Pepperoni Pasta Salad Vinaigrette




Source of Recipe


Bruce Klug, head chef,Barth's at the Bridge


List of Ingredients




1/2 cup red wine vinegar
1 teaspoon granulated garlic
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups rotini pasta, uncooked
1 cup pepperoni, julienned
1/2 cup julienne-cut zucchini
1/2 cup julienne-cut summer squash
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper



Recipe



Combine vinegar, garlic, oregano, basil, pepper and salt. Gradually blend in oil. Set aside. Cook pasta according to package directions. Drain and rinse with cold water to chill. Combine pasta with pepperoni and vegetables. Toss with dressing to coat well. Makes 6 servings.