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Ingredients Jump to Instructions ↓

  1. 1/3 lb 151g / 5 1/3oz Penne pasta - cooked al dente

  2. 1 lb 454g / 16oz Bell pepper - medium julienned (small)

  3. 1 lb 454g / 16oz White onion - medium julienned (small)

  4. 1/3 Fresh broccoli - cut florettes

  5. 1/4 cup 59ml Pepperoni - sliced, julienned

  6. 1/4 cup 59ml Black olives - sliced

  7. 2 tablespoons 30ml Pepperoncini peppers - sliced Dressing

  8. 2 tablespoons 30ml Chopped garlicd

  9. 1/3 cup 78ml Balsamic vinegar

  10. 1/3 cup 78ml Extra-virgin olive oil

  11. 2 tablespoons 30ml Tabasco brand Garlic Pepper Sauce

  12. 2 teaspoons 10ml Basil

  13. 2 teaspoons 10ml Oregano

  14. 1/3 teaspoon 1.7ml Freshly-ground black pepper

  15. 1/3 cup 48g / 1.7oz Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Assemble all salad ingredients in a large bowl, and make the dressing in a separate bowl. Pour the dressing over the salad, toss and refrigerate over night. Serve on radichio and garnish with fresh basil. This recipe yields 4 servings.

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