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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Pasta salad that reminds me of Antipasto. Great for a party, this recipe makes a ton! Can easily be cut in half. Ingredients:
1 1/2 cups olive oil |
1/2 cup cider vinegar |
4 tablespoons water |
2 teaspoons minced garlic (i usually use 4 cloves) |
4 teaspoons sugar |
3 teaspoons salt |
1/2 teaspoon ground pepper |
2 teaspoons grated parmesan cheese |
2 (12 ounce) boxes tri-color spiral pasta (cooked and rinsed in cold water) |
1/2 lb genoa salami, cut into wedges |
1/2 lb provolone cheese, cut into wedges |
1 (8 ounce) package monterey jack pepper cheese, cubed |
1 english cucumber, cubed (or 2 cucumbers seeded and cubed) |
1 bell pepper, chopped |
1 red onion, chopped |
3 celery, chopped |
4 ounces carrots, shredded |
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise |
Directions:
1. Mix dressing ingredients in blender, or mix and shake well.
2. Dressing can be made in advance and refrigerated.
3. Toss all salad ingredients with dressing.
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