"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

MEAT SALAD ~ MEDITERRANEAN PEPPERONI PASTA Recipe

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This recipe for MEAT SALAD ~ MEDITERRANEAN PEPPERONI PASTA, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12oz. tri-color Rotini pasta
1 red bell pepper, sliced thinly
1 yellow pepper, sliced thinly
1 green pepper, sliced thinly
1 tomato, cut into chunks
2 1/4 oz. sliced black olives
8 oz. mozzarella, cubed
1 1/2 T. basil
1/4 tsp. oregano
4 oz. turkey pepperoni, cut into strips

DRESSING:
2/3 c. olive oil
3 T. red wine vinegar
2 T. basil, dried and crushed
2 T. chopped onion
2 T. Parmesan cheese
1 1/4 tsp. salt
1 1/4 tsp. pepper

Directions:
Directions:
Cook and cool the pasta according to package directions. In a ziploc bag, put the cubed mozzarella, with 1 1/2 T. basil and oregano. Shake to coat the cheese and set aside.

To Make The Dressing: Mix all the dressing ingredients in a blender. Process until smooth. In a large bowl, toss pasta with dressing and add all remaining ingredients, including cheese. Refrigerate until serving. Add chunks of Hickory Farm summer sausage or salami for a heartier dish.

 

 

 

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