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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is an authentic deli-style recipe for pasta salad, it's great to take to potlucks or just to have at any time or any season. I sometimes add in some feta in place of the Parmesan cheese, I usually double up on the dressing ingredients, plan ahead this needs to chill for 8 hours or up to 24 hours - please do not omit the salami that is what makes this salad! Ingredients:
1 (7 ounce) package tri-color spiral pasta |
6 ounces hard salami, thinly sliced |
6 ounces provolone cheese, cubed |
2 1/4 ounces ripe olives, sliced and drained |
1 small red onion, thinly sliced |
1 small zucchini, halved and thinly sliced |
1/4 cup green bell pepper, chopped |
1/4 cup red bell pepper, chopped |
1/4 cup fresh parsley, minced |
1/4 cup parmesan cheese, grated |
1/2 cup olive oil or 1/2 cup vegetable oil |
1/4 cup cider vinegar or 1/4 cup red wine vinegar |
1/4 teaspoon garlic powder (or to taste, or use a small amount of fresh minced) |
1 1/2 teaspoons prepared mustard or 1 teaspoon mustard powder |
1 teaspoon dried basil |
1 teaspoon dried oregano (or to taste) |
salt and pepper |
2 -4 teaspoons sugar (optional) |
Directions:
1. Cook pasta according to directions; rinse in cold water, drain.
2. Place the cooked pasta in a large bowl.
3. Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional).
4. Add the next 9 ingredients, with the Parmesan cheese; toss to combine.
5. In a jar with a tight fitting lid, combine oil, vinegar, garlic powder, mustard, basil, oregano, salt and pepper; shake well to combine.
6. Add in sugar if you find that the dressing is too strong.
7. Pour over the salad; toss to coat well.
8. Cover, and chill for 8 or more hours, (overnight is even better).
9. Toss again before serving.
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