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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Something new for a picnic.Great with any picnic fare. A bit pricey, but worth it. Ingredients:
1- 7 0unce package of tricolor spiral pasta |
6 ounces of thinly sliced hard salami, julienned |
6 ounces provolone cheese, cubed |
1 can slince ripe olives, drained (omit if you don't like olives) |
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 fresh parsley, minced |
1/4 cup grated parmesan cheese |
1/2 cup olive or vegetable oil |
1 garlic clove, minced |
1/4 cup cider or red wine vinegar |
1-1/2 teaspoons ground mustard |
1 teaspoon dried oregano |
1 teaspoon dried basil |
salt and pepper to taste |
2 tomatoes, cut into wedges |
Directions:
1. Cook pasta according to package directions, rinse in cold water and drain.
2. Place in a large bowl.
3. Add salami, provolone cheese, olives, red onion, zucchini, green pepper, sweet red pepper, parsley, and parmesan cheese.
4. In a jar with a tight-fitting lid, combine oil, garlic, vinegar, mustard, basil, oregano, salt and pepper.
5. Shake well.
6. Pour over salad and toss to coat.
7. Cover and chilll for 8 hours, or overnight.
8. Toss before serving.
9. Garnish with tomatoes.
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