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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Incredible salad, but a bit expensive if you do it right. My family loved this so much that I was asked to make it for a 25th Wedding anniversary. Ingredients:
1 pound small shell pasta |
1/2 pound salami, cut into 1/4-inch cubes |
1 pkg fresh marinated mozzarella, sliced into small pieces |
1 pound provolone cheese, cut into 1/4-inch cubes |
1/2 pound mortadella, cut into 1/4-inch cubes |
1/2 pound boiled ham, cut into 1/4-inch cubes |
20 pitted jumbo black olives, sliced |
20 green queen olives, stuffed with pimientos, sliced |
1/2 cup minced yellow onion |
1 tablespoon minced garlic |
1/2 cup chopped celery |
1/2 cup chopped fresh parsley leaves |
1/4 cup fresh thyme leaves (or dried) |
few shakes of dillweed |
few shakes of dried basil (fresh would be good, too) |
parmesan - to taste |
dressing |
1 cup extra-virgin olive oil |
6 tablespoons apple cider vinegar |
1 teaspoon worcestershire sauce |
1 teaspoon hot sauce |
1 teaspoon freshly ground black pepper |
Directions:
1. Cook Pasta according to package directions.
2. In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.
3. /Cookbooks/emerils_every_days_a_party.htm
4. Emeril Lagassee from
5. Every Day's a Party cookbook
6. Mel's notes: Outstanding! (but expensive).
7. Mel's notes: I make a little bit more dressing as the recipe amounts are a bit dry. I am also now including parmesan cheese, dillweed and dried basil - 10/22/05
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