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Crystal_Ann Posted March 09, 2006 07:43 PM
Deli-Style Pasta Salad
1 (7 ounce) package tri-color spiral pasta
6 ounces hard salami, thinly sliced
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives, sliced and drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/4 cup green bell peppers, chopped
1/4 cup red bell peppers, chopped
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1/2 cup olive oil or vegetable oil
1/4 cup cider vinegar or red wine vinegar
1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons prepared mustard or 1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano (or to taste)
Salt and Pepper
2-4 teaspoons sugar (optional)
Cook pasta according to directions; rinse in cold water, drain. Place the cooked pasta in a large bowl. Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional). Add the next 9 ingredients, with the Parmesan cheese; toss to combine. In a jar with a tight fitting lid, combine oil, vinegar, minced garlic, mustard, basil, oregano, salt and pepper; shake well to combine. Add in sugar if you find that the dressing is too strong. Pour over the salad; toss to coat well. Cover, and chill for 8 or more hours, (overnight is even better). Toss again before serving. Makes 10-12 servings.
Deli-Style Pasta Salad
1 (7 ounce) package tri-color spiral pasta
6 ounces hard salami, thinly sliced
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives, sliced and drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/4 cup green bell peppers, chopped
1/4 cup red bell peppers, chopped
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1/2 cup olive oil or vegetable oil
1/4 cup cider vinegar or red wine vinegar
1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons prepared mustard or 1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano (or to taste)
Salt and Pepper
2-4 teaspoons sugar (optional)
Cook pasta according to directions; rinse in cold water, drain. Place the cooked pasta in a large bowl. Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional). Add the next 9 ingredients, with the Parmesan cheese; toss to combine. In a jar with a tight fitting lid, combine oil, vinegar, minced garlic, mustard, basil, oregano, salt and pepper; shake well to combine. Add in sugar if you find that the dressing is too strong. Pour over the salad; toss to coat well. Cover, and chill for 8 or more hours, (overnight is even better). Toss again before serving. Makes 10-12 servings.