Deli-Style Pasta Salad
Take this tasty Italian salad with you to your next gathering.
1 7-ounce package rotelle
pasta (large spirals) or ziti (cut tubes)
6 ounces provolone cheese, cut into 3/4-inch cubes
6 ounces Genoa salami, cut into strips
1 small zucchini, thinly sliced
1 small onion, thinly sliced and separated into rings
1/2 cup chopped green or red sweet pepper
1 2-1/4-oz. can sliced pitted ripe olives, drained
1/4 cup grated Paremsan cheese
1/4 cup snipped fresh parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 teaspoons dry mustard
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
2 medium tomtatoes, cut into wedges
Parsley sprigs (optional)
1. Cook pasta according to package directions; drain. Rinse with cold water and drain again.
2. In a large mixing bowl combine pasta, provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese, and snipped parsley.
3. For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Transfer salad to a salad bowl. Cover and chill for 4 to 24 hours.
4. To serve, add tomato wedges
and toss lightly. Garnish with parsley.
Makes 8 main-dish servings.
Note: To tote to a pot-luck, pack salad, tomatoes, and parsley separately in a cooler with an ice pack. Assemble as above.
Nutrition facts per serving: 342 calories, 25 g total fat, 8 g saturated fat, 34 mg cholesterol, 781 mg sodium, 25 g carbohydrate, 1 g fiber, 16 g protein.
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