| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salads, Pasta, Main dish, Ronzoni |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Rotini or Rotelle; uncooked |
| 1 1/2 |
c |
Cherry tomatoes; halved |
| 1/2 |
lb |
Cubed Provolone cheese |
| 1/2 |
lb |
Cubed salami |
| 3/4 |
c |
Pitted ripe olives |
| 3/4 |
c |
Green pepper strips |
| 2 |
oz |
Sliced pimiento; drained |
| 8 |
oz |
Italian salad dressing |
INSTRUCTIONS
Cook pasta according to package directions; drain. Rinse with cold water to
cool quickly; drain well. In large bowl; toss cooled pasta with remaining
ingredients until well blended. Cover; refrigerate to blend flavors;
stirring occasionally. 6 to 8 servings.
Prep Time: 10 min. Start to Finish: 20 min.
Posted to MM-Recipes Digest by "Paula M. Veltre"
<demoness@bellatlantic.net> on Nov 16, 1998
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