"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

PASTA SALAD Recipe

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This recipe for PASTA SALAD, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Green

Category:
Category:

Ingredients:  
Ingredients:  
1 box rotini tri-colored pasta cooked al-dente
1 medium to large bell pepper diced
1 bunch of green onions sliced fairly thin
2 to 3 roma tomatoes diced
Ĺ pack of pre-sliced turkey pepperoni
8 oz blocked of Monterey jack cheese or pepper jack cheese
8 oz bottle of Kraft Zesty Italian Dressing

Directions:
Directions:
Cook pasta al-dente (slightly shy of fully cooked), add diced bell pepper, green onions and tomatoes with the Italian dressing. Refrigerate overnight if possible. Right before serving add additional salad dressing if necessary and add the cheese and pepperoni. You can also add pepperconi pepper rings, but Lamar doesnít like spicy so I donít.

Personal Notes:
Personal Notes:
We love this when having a cookout.

 

 

 

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