Pasta Salad
From fewls 3 years ago
- 1 hour to make
- Serves 8
When the weather turns hot and muggy, the last on your mind should be "let's make a roast chicken" etc. This recipe only cooks the pasta and that takes 11-12 minutes. I use Fusilli pasta, but you can use any type of ziti like pasta.
Ingredients
- 1/2 c. English cucumber shopping list
- 1/4 c. diced celery shopping list
- 1/2 c. each red and green pepper, diced small shopping list
- 1/2 c. diced tomatoes shopping list
- 1/4 c. chopped banana pickles shopping list
- 1/2 c. diced red onion shopping list
- 8 oz. Genoa or Hard Salami, cut into dice size shopping list
- 8 oz. Provolone cheese, cut into dice size shopping list
- 1/2 c. Sliced black olives shopping list
- 1/2 box Fusilli pasta, cooked per instructions shopping list
- DRESSING shopping list
- 1/4 c. Extra Virgin Olive Oil shopping list
- 1/4 c. canola oil shopping list
- 1/4 c. Red wine vinegar shopping list
- 1tsp oregano shopping list
- 1tsp basil shopping list
- 1tsp dijon mustard shopping list
- Salt and Pepper to taste shopping list
How to make it
- Cook your pasta, according to directions on the package but insure that the pasta is tender
- While cooking, make the dressing.
- Mix dijon mustard with garlic and sugar,
- Add oils and vinegar and mix until combined
- Add oregano and basil, whisk until the herbs are incorporated
- Set aside to allow the flavors to blend
- Vegetables: when cutting or dicing, keep each vegetable approximately the same: bitesize or smaller; No need to use a knife when serving.
- When pasta is cooked, drain and allow to cool
- Combine all ingrediants,
- Add the dressing, and refrigerate till cold.
- This recipe will last 3-4 days in the refrigerator
People Who Like This Dish 2
- clbacon Birmingham, AL
- chuckieb Ottawa, CA
- fewls Helotes, TX
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