jglass
New member
Picnic Marinated Italian Pasta
Taste of Home Recipe
SERVES 12
1 (16 ounce) package shell pasta (other pasta can be used)
1/4 lb hard salami, cubed
1/4 lb sliced pepperoni, halved
4 ounces provolone cheese, cubed
4 celery ribs, chopped
4 medium tomatoes, seeded and chopped
1 green pepper, chopped
1/2 cup sliced ripe olives
1/2 cup sliced stuffed olives
1/4-1/2 cup fresh grated parmesan cheese
1 (8 ounce) bottle Italian salad dressing (of your choice)
2 teaspoons dried oregano (+/-)
2 tablespoons coarsely chopped fresh basil
1/2 teaspoon black pepper
Cook the pasta, el dente; rinse in cold water and drain.
Place in large bowl and add salami, pepperoni, provolone, vegies and olives.
Add salad dressing, spices and parmesan cheese; toss to coat.
Cover and refrigerate a minimum of 6 hours but best overnight.
Taste of Home Recipe
SERVES 12
1 (16 ounce) package shell pasta (other pasta can be used)
1/4 lb hard salami, cubed
1/4 lb sliced pepperoni, halved
4 ounces provolone cheese, cubed
4 celery ribs, chopped
4 medium tomatoes, seeded and chopped
1 green pepper, chopped
1/2 cup sliced ripe olives
1/2 cup sliced stuffed olives
1/4-1/2 cup fresh grated parmesan cheese
1 (8 ounce) bottle Italian salad dressing (of your choice)
2 teaspoons dried oregano (+/-)
2 tablespoons coarsely chopped fresh basil
1/2 teaspoon black pepper
Cook the pasta, el dente; rinse in cold water and drain.
Place in large bowl and add salami, pepperoni, provolone, vegies and olives.
Add salad dressing, spices and parmesan cheese; toss to coat.
Cover and refrigerate a minimum of 6 hours but best overnight.