| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Salads, Taste of ho | 10 | Servings | |
INGREDIENTS
| 1 | 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 | Red onion, thinly sliced | |
| 1 | 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 | t | Ground mustard |
| 1 | t | Dried basil |
| 1 | t | Dried oregano |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 32.3mg
Sodium: 767.8mg
Potassium: 328.3mg
Carbohydrates: 5.5g
Fiber: 2.6g
Sugar: 1.6g
Protein: 11.1g