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Ingredients Jump to Instructions ↓

  1. 1 Tricolor spiral pasta

  2. 6 oz 170g Hard salami - thinly sliced

  3. 6 oz 170g Provolone cheese - cubed

  4. 2 1/4 oz 63g Ripe olives - sliced and drained

  5. 1 oz 28g Red onion - thinly sliced (small)

  6. 1 oz 28g Zucchini - halved, thinly (small) Sliced

  7. 1/2 cup 73g / 2.6oz Green bell pepper - chopped

  8. 1/2 cup 73g / 2.6oz Sweet red bell pepper - chopped

  9. 1/4 cup 23g / 0.8oz Fresh parsley - minced

  10. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated

  11. 1/2 cup 118ml Olive or vegetable oil

  12. 1/4 cup 59ml Cider or red wine vinegar

  13. 1 Garlic - minced

  14. 1 1/2 teaspoons 7 1/2ml Ground mustard

  15. 1 teaspoon 5ml Dried basil

  16. 1 teaspoon 5ml Dried oregano

  17. 1/4 teaspoon 1 1/3ml Salt

  18. 1 Pepper

  19. 2 Tomatoes - cut into wedges (medium)

Instructions Jump to Ingredients ↑

  1. Recipe 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."

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