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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.


Added: Monday, October 20, 2008


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

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

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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