Italian Pasta Salad
1 pkg. (16 oz.) medium pasta shells
1/4 lb. hard salami, cubed
1/4 lb. sliced pepperoni, halved
1 block (4 oz.) provolone cheese, cubed
4 medium tomatoes, seeded and chopped
4 celery ribs, chopped
1 medium green bell pepper, chopped
1/2 cup sliced green pimiento stuffed olives
1/2 cup sliced ripe olives
1 bottle (8 oz.) Italian salad dressing
2 tsp. dried oregano
1/2 tsp. ground black pepper
Cook pasta according to package directions; rinse in cold water and drain.
Place pasta in a large bowl; add salami, pepperoni, cheese,
vegetables and olives.
Add salad dressing, oregano and pepper; toss to coat. Cover and
refrigerate overnight.
Yield: 12 to 16 servings.
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