Deli-Style Pasta Salad
Source of Recipe
Better Homes and Gardens
List of Ingredients
1 7-ounce package rotelle pasta (large spirals) or ziti (cut tubes)
6 ounces provolone cheese, cut into 3/4-inch cubes
6 ounces Genoa salami, cut into strips
1 small zucchini, thinly sliced
1 small onion, thinly sliced and separated into rings
1/2 cup chopped green or red sweet pepper
1 2-1/4-oz. can sliced pitted ripe olives, drained
1/4 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 teaspoons dry mustard
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
2 cloves garlic, minced
2 medium tomatoes, cut into wedges
Parsley sprigs (optional)
Recipe
1. Cook pasta according to package directions; drain. Rinse with cold
water and drain again.
2. In a large mixing bowl combine pasta, provolone cheese, salami,
zucchini, onion, green or red pepper, olives, Parmesan cheese, and snipped
parsley.
3. For dressing, in a screw-top jar combine olive oil, vinegar, dry
mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing
over pasta mixture and toss lightly to coat. Transfer salad to a salad
bowl. Cover and chill for 4 to 24 hours.
4.To serve, add tomato wedges and toss lightly. Garnish with parsley.
Makes 8 main-dish servings.
Note: To tote to a potluck, pack salad, tomatoes, and parsley
separately in a cooler with an ice pack. Assemble as above.
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