Italian-Style Pasta Salad
- Ready In:
- 5hrs 15mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 226.79 g spiral shaped pasta or 226.79 g cheese tortellini
- 354.88 ml cubed provolone cheese or 354.88 ml mozzarella cheese (6 oz.)
- 226.79 g hard-cooked salami, cut into 1-inch squares
- 236.59 ml cauliflower floret
- 1 small zucchini, thinly sliced (1 c.)
- 118.29 ml chopped green bell peppers or 118.29 ml red sweet bell pepper
- 1 small onion, thinly sliced and separated into rings ("or" diced, if you prefer)
- 118.29 ml sliced black olives
- 59.14 ml grated parmesan cheese
- 29.58 ml dried parsley
- 118.29 ml olive oil or 118.29 ml salad oil
- 59.14 ml red wine vinegar
- 2 clove garlic, minced
- 9.85 ml dried basil
- 4.92 ml dried oregano
- 1.23-2.46 ml black pepper
- salt
- 2 medium tomatoes, coarsely chopped
directions
- Cook pasta according to package directions; drain and rinse with cold water, the drain again.
- In large bowl, toss together pasta, cubed cheese, salami, cauliflower, zucchini, bell pepper, onion, olives, parmesan cheese, and parsley.
- In small bowl or screw-top jar, combine oil, vinegar, garlic, basil, oregano, pepper, and salt.
- Mix well.
- Pour mixture over salad, and toss to coat.
- Cover and chill 4-24 hours.
- To serve, add tomatoes, and toss gently.
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"