August 13, 2010

Deli Style Pasta Salad

   1 pkg. (12oz) uncooked tricolor spiral pasta
   6 oz thinly sliced hard salami; julienned
   6 oz.provolone cheese, cubed
   1 can.(2-1/2 oz) sliced ripe olives, drained
   1 small red onion, thinly sliced
   1 small zucchini, halved and thinly sliced
   1/2 cup. chopped green pepper
   1/2 cup. chopped sweet red pepper
   1/4 cup. minced fresh parsley
   1/4 cup. grated Parmesan cheese
   1/2 cup. olive oil
   1/4 cup. cider vinegar
   1 garlic clove, minced
   1-1/2 tsp. ground mustard
   1 tsp. dried basil
   1 tsp. dried oregano
   1/4 tsp. salt
   Dash of pepper
   2 medium tomatoes, cut into wedges.

   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.

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