Deli-style pasta salad

10 Servings

Ingredients

Quantity Ingredient
1 pack (7 ounce) tricolor spiral pasta
6 ounces Hard salami, thinly sliced
6 ounces Provolone cheese, cubed
2¼ ounce Ripe olives, sliced and drained
1 small Red onion, thinly sliced
1 small Zucchini, halved & thinly sliced
½ cup Green bell pepper, chopped
½ cup Sweet red bell pepper, chopped
¼ cup Fresh parsley, minced
¼ cup Parmesan cheese, grated
½ cup Olive or vegetable oil
¼ cup Cider or red wine vinegar
1 Clove garlic, minced
1½ teaspoon Ground mustard
1 teaspoon Dried basil
1 teaspoon Dried oregano
¼ teaspoon Salt
1 dash Pepper
2 mediums Tomatoes, cut into wedges

Directions

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@... on Jul 6, 1997

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