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chef
Lunch

Deli-Style Pasta Salad

Ingredients


  • 7 ounces tricolor spiral pasta
  • 6 ounces thinly sliced hard salami, julienned
  • 6 ounces provolone cheese, cubed
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small red onion, thinly sliced
  • 1 small zucchini, halved and thinly sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 medium tomatoes, cut into wedges

Description

  1. Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients.
  2. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
  3. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.