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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pasta Salad Recipe

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This recipe for Pasta Salad is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz tri-color corkscrew pasta
6 oz. monterey jack cheese, cubed
6 oz. sliced Genoa salami, cut into strips (optional)
1 small zucchini, thinly sliced
1 small onion, thinly sliced & separated into rings
1/2 cup chopped green or red pepper
1/4 cup sliced black olives
2 medium tomatoes, cut into wedges
Dressing:
1/4 cup Parmesan cheese
1/4 cup snipped parsley
14/ cup olive oil
1/4 cup wine vinegar
2 Tab. water
1 Tab. sugar
1 1/2 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic
Directions:
Directions:
Cook pasta according to directions. Drain. Rinse in cold water. In large bowl, add other ingredients. Blend dressing items and pour over pasta. Toss lightly. Cover and chill for 4 hours or overnight. Add tomatoes before serving and toss again.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve as a side/main dish or serve over lettuce.

 

 

 

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