"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Feed's an Army Pasta Salad Recipe

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This recipe for Feed's an Army Pasta Salad, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Neisler
Added: Thursday, October 18, 2007


1 box tri-colored pasta, cooked
1 small bell pepper, chopped
1 small purple onion, chopped
3 ribs celery, chopped
1 can pitted black olives, drained
1 jar unstuffed green olives, drained
1 pint grape tomatoes
1/3 lb. hard salami (no peppercorns) cut into small pieces
1/3 lb. pepperoni, cut into small pieces
1/3 lb. provolone cheese, cut into small pieces
2 T. black pepper
2 tsp. salt
1 cup Wesson oil
1 cup wine vinegar
1/2 cup olive oil

Mix all ingredients and marinate overnight. Will last 6-7 days in the refrigerator. Yield 10 servings.




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