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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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In New Berlin, Wisconsin, Carol Smith tosses a hearty blend of ingredients that our taste testers ranked a cut above any deli salad we've ever tasted. Ingredients:
7 ounces uncooked small pasta shells |
1 cup halved cherry tomatoes |
1 cup halved ripe olives |
1 block (6 ounces) mozzarella cheese, cut into thin strips |
4 ounces salami, cut into thin strips |
1/2 cup chopped green pepper |
4 green onions, sliced |
dressing: |
1/3 cup vegetable oil |
3 tablespoons cider or red wine vinegar |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon garlic powder |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next six ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Chill until serving. Yield: 8-10 servings.
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