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Italian Style Pasta Toss Recipe

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

Sandra Sgambati
Added: Thursday, April 10, 2008


8 oz. spiral shaped pasta or cheese tortellini
1 1/2 c. cubed provolone cheese or mozzarella cheese 6 oz.
1/2 lb hard-cooked salami, cut into 1-inch squares
1 c. cauliflower florets
1 small zucchini, thinly sliced (1 c.)
1/2 c. chopped green bell peppers or red sweet bell pepper
1 small onion, thinly sliced and separated into rings ("or" diced, if you prefer)
1/2 c. sliced black olives
1/4 c. grated Parmesan cheese
2 T. dried parsley
1/2 c. olive oil or salad oil
1/4 c. red wine vinegar
2 cloves garlic, minced
2 tsp. dried basil
1 tsp. dried oregano
1/4- 1/2 tsp. black pepper
2 medium tomatoes, coarsely chopped

~ Cook pasta according to package directions; drain and rinse with cold water, then drain again.
~In large bowl, toss together pasta, cubed cheese, salami, cauliflower, zucchini, bell pepper, onion, olives, Parmesan cheese, and parsley.
~In small bowl or screw-top jar, combine oil, vinegar, garlic, basil, oregano, pepper, and salt.
~Mix well.

Continued-Italian Style Pasta Toss

~Pour mixture over salad, and toss to coat.
~Cover and chill 4-24 hours.
~To serve, add tomatoes, and toss gently.

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