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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Makes 4 main-dish servings
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| This salad lends itself well to improvisation. Try adding some sliced imported olives, capers, chopped sweet peppers, or yellow or orange tomatoes. If making it ahead, wait to add the lettuce and tomato until just before serving time. |
RECIPE INGREDIENTS
| For the Salad: |
| 3 ounces rotini, cavatelli, or other dried shaped pasta (1 cup) |
| 1 cup cubed provolone cheese (4 ounces) |
| 2 ounces fully cooked ham, cut into thin bite-size strips (1/2 cup) |
| 2 ounces hard salami, chopped (1/2 cup) |
| 1 small red onion, halved then sliced |
| 1/2 cup pepperoncini, sliced, or sliced mild pepper rings |
| 2 cups shredded iceberg or romaine lettuce |
| 1 large tomato, coarsely chopped or 1 cup cherry tomatoes, halved |
| For the Dressing: |
| 3 tablespoons olive oil or salad oil |
| 3 tablespoons balsamic vinegar |
| 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed |
| 2 small cloves garlic, minced |
| 1/4 teaspoon dry mustard |
| 1/8 teaspoon coarsely ground black pepper |
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DIRECTIONS
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water and drain again thoroughly.
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In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion, and pepperoncini or pepper rings. Add lettuce and tomato; gently toss to mix.
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In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard, and pepper. Cover; shake well. Pour over pasta mixture; toss to coat all ingredients with dressing and serve.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 4 main-dish servings
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| Carbohydrates, Total: |
22g |
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