"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Pasta Salad Recipe

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This recipe for Italian Pasta Salad, by , is from The Penrod Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Houston
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 12 oz boxes tri-colored tomatoes, 1 container of grape tomatoes, 1/2 package carrot chips (about 2 cups), 1 large cucumber, 1 small can sliced black olives, 1 8oz package sliced pepperoni, 1 cup Italian dressing, 2 tbsp Johnny's Salad elegance seasoning, 1/4-1/2 cup grated parmesan cheese.

Directions:
Directions:
Cook pasta following box directions. Drain and set aside to cool. While pasta is cooking, rinse tomatoes and carrot slices. Peel, slice and quarter cucumber. Rinse and drain olives. Combine cooked pasta with veggies in a large mixing bowl. Stir in Italian dressing, salad elegance seasoning, and parmesan cheese. Cut pepperoni slices in half, mix in bowl. Add additional dressing if needed. Adjust parmesan to your taste.

Personal Notes:
Personal Notes:
Options: Substitute cooked cubed chicken for pepperoni. Or, omit pepperoni and serve as side dish.

 

 

 

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