Post by April B. on Feb 10, 2003 13:10:12 GMT -6
Italian Pasta Salad
1 pkg. (16 oz.) Rotini pasta
4 oz. Mozzarella Cheese Cubed
3 oz. Sliced pepperoni, halved
1 small red onion, thinly sliced and separated into rings
½ cup chopped green bell pepper
1 can (2 & 1/4 oz.) Sliced ripe olives, drained
1 pkg. (4oz.) Shredded Parmesan cheese
For the Dressing
1 cup olive oil
½ cup white wine vinegar
6 cloves garlic, minced
2 teaspoons dried Oregano
2 teaspoons dried Basil
1 pint cherry Tomatoes, halved
Cook past according to package directions.
Rinse with cold water and drain again.
In large bowl, combine pasta and next six ingredients.
In screw top jar, combine and shake olive oil, white wine vinegar, garlic, oregano, basil, and toss to coat the pasta.
Cover and chill 2 hours.
Prior to serving gently mix in tomatoes.
Quote:
This is one my hubby would make, it is very good! TEXT
1 pkg. (16 oz.) Rotini pasta
4 oz. Mozzarella Cheese Cubed
3 oz. Sliced pepperoni, halved
1 small red onion, thinly sliced and separated into rings
½ cup chopped green bell pepper
1 can (2 & 1/4 oz.) Sliced ripe olives, drained
1 pkg. (4oz.) Shredded Parmesan cheese
For the Dressing
1 cup olive oil
½ cup white wine vinegar
6 cloves garlic, minced
2 teaspoons dried Oregano
2 teaspoons dried Basil
1 pint cherry Tomatoes, halved
Cook past according to package directions.
Rinse with cold water and drain again.
In large bowl, combine pasta and next six ingredients.
In screw top jar, combine and shake olive oil, white wine vinegar, garlic, oregano, basil, and toss to coat the pasta.
Cover and chill 2 hours.
Prior to serving gently mix in tomatoes.
Quote:
This is one my hubby would make, it is very good! TEXT