"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Marinated Rotini Salad Recipe

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This recipe for Marinated Rotini Salad, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, May 28, 2006


2 Packages (16 ounces each) rotini
1 tablespoon olive or vegetable oil
1 package (5 ounces) unsliced pepperoni, cut into 1/2-inch cubes
8 ounces Genoa salami, cut into 1/2-inch cubes
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded Cheddar Cheese (2 ounces)
1/4 cup freshly grated Parmesan cheese
1/2 cup sliced imported Italian black olives
1/2 cup sliced green olives
1 medium red onion, sliced
1/2 cup olive or vegetable oil
1/4 cup dry white wine
1 teaspoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon pepper

1. Cook rotini as directed on package-except add 1 tablespoon oil to water; drain.
2. Rinse with cold water;drain. Mix rotini, pepperoni, salami, cheeses, olives and onion in large bowl.
3. Pour oil mixture over rotini mixture; toss.
4. Cover and refrigerate about 2 hours or until chilled. Toss before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hrs or until chilled




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