"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta Salad Recipe

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

Angela Servello
Added: Sunday, December 7, 2008


*Can be made without meat for vegetarian option.
1 lb. pasta cooked, drained, and rinsed
1/2 lb. provolone cheese
1/4 lb. salami
1/2 lb. pepperoni
1 small onion, chopped
2 green peppers, chopped
3 stalks celery, chopped
2 fresh tomatos, chopped or carton of grape tomatos, halved
1 can pitted black olives, drained and halved
1 small jar green olives, drained and halved
1 1/2 tsp. salt
1 tsp. pepper
3/4 c oil
1/2 c. apple cider vinegar
1 tsp. oregano
1/4 tsp. garlic salt

Cook pasta as directed. I like to use Barilla mini penne or another one of their mini pasta varities. While pasta is cooking chop all of your meat, cheese and vegetables. When I buy my meat and cheese at the deli, I ask for about 3 slices 1/4 to 1/2 inch thick of each. That usually comes out about right. Once everything is chopped, put into a large bowl, add your pasta (once it has cooled). In a separate container, I just use a mason jar, add all ingredients for dressing and shake to mix. Pour over your pasta salad and stir until everything is mixed and evenly coated with dressing. Cover and refrigerate.

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Number Of Servings:
Preparation Time:
Preparation Time:
20 mins




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