"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
This recipe for Candy's Pasta Salad, by Judy Bertram, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. pasta Tomatoes - 2 cups cut up Green Pepper - 2 cups Red Onion - 1 cup Pepperoni - 1/4 to 1/2 lb. Hard Salami - 1/4 to 1/2 lb. cut in pieces Provolone Cheese - 1/4 to 1/2 lb. cut slices Black Olives
Dressing: Olive or canola oil - 3/4 cup Vinegar - 1/4 cup Sugar - 2 T Oregano - 1 T Minced Garlic Garlic Salt Pepper
Mix all the pasta, vegetables, and meat together. Mix the dressing ingredients together and toss with the dry ingredients. Refrigerate.
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