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Pasta Salad
This is an absolutely INCREDIBLE recipe. Every time I've made it I've had to double it and it is still gone in nothing flat. (Recipes courtesy of Food.com - Mrs. Jaye.)
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Ingredients
For 12 Servings(s) (
)
Recipe
- 1 pound(s) tri-colored pasta
- 2 cup(s) chopped green peppers
- 2 cup(s) diced tomatoes
- 1.5 cup(s) chopped red onions
- 0.5 pound(s) cubed provolone cheese (optional)
- 0.5 pound(s) sliced pepperoni
- 0.5 cup(s) sliced black olives
Sauce
- 0.75 cup(s) pompeian extra virgin olive oil
- 0.75 cup(s) pompeian red wine vinegar (this brand is excellent in this dish)
- 0.25 cup(s) sugar
- 1 tablespoon(s) oregano
- 1 teaspoon(s) salt
- 0.5 teaspoon(s) pepper
Pasta Salad Directions
- Mix together dressing first and set aside until sugar is dissolved completely.
- Cook pasta according to box directions and rinse under cold water until cool.
- Slice the sliced pepperoni circles in half and separate slices.
- Mix together with pasta and chopped items, except the provolone cheese.
- Pour dressing over it all and mix well.
- Chill well.
- Add provolone cheese to salad before serving, otherwise it gets soggy.
- You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
- Some people like it moist, others on the drier side.
- This is guaranteed not to last long before it is completely devoured!
- Enjoy!
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