| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Salads, Taste of ho |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(7 ounce) tricolor spiral pasta |
| 6 |
oz |
Hard salami, thinly sliced |
| 6 |
oz |
Provolone cheese, cubed |
| 2 1/4 |
oz |
Ripe olives, sliced and drained |
| 1 |
sm |
Red onion, thinly sliced |
| 1 |
sm |
Zucchini, halved & thinly sliced |
| 1/2 |
c |
Green bell pepper, chopped |
| 1/2 |
c |
Sweet red bell pepper, chopped |
| 1/4 |
c |
Fresh parsley, minced |
| 1/4 |
c |
Parmesan cheese, grated |
| 1/2 |
c |
Olive or vegetable oil |
| 1/4 |
c |
Cider or red wine vinegar |
| 1 |
|
Clove garlic, minced |
| 1 1/2 |
ts |
Ground mustard |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
md |
Tomatoes, cut into wedges |
INSTRUCTIONS
Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. 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.
Yield: 10-12 servings.
NOTES : "Pasta provides a base for this tongue-tingling make-ahead salad.
It has lots of fresh and satisfying ingredients topped with a flavorful
dressing. It's terrific to serve to company or take to a potluck."
Submitted by Joyce McLennan, Algonac, Michigan.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997
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