Give me some reciepe to make a apasta salads?!
1 (7 oz.) pkg. corkscrew macaroni
6 oz. Provolone cheese, cut into 3/4 inch cubes
6 oz. sliced Genoa salami, cut into strips
1 sm. zucchini, thinly sliced
1 sm. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper or sweet red pepper
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil
1/4 c. white wine vinegar
1 1/2 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
2 med. tomatoes, cut into wedges
Parsley sprigs (optional)
Cook macaroni according to package directions, then drain. Rinse with cold water, then drain again.
In a large mixing bowl combine macaroni, Provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese and snipped parsley.
For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for 4 hours or overnight.
To serve, add tomato wedges and toss lightly. Transfer pasta mixture to a large salad bowl. If desired, garnish with parsley sprigs. Makes 8 servings.
**********ITALIAN TORTELLINI SALAD
2 c. loose - pack frozen mixed broccoli, carrots & cauliflower
4 oz. mozzarella cheese
1 (2 1/4 oz.) can sliced pitted olives
4 c. torn salad greens
2 c. cooked, cheese tortellini
1 (3 1/2 oz.) pkg. sliced pepperoni
Italian dressing (optional)
Place frozen vegetables in colander. Run hot water over vegetables just until thawed. Drain well.
While vegetables are draining, cut cheese into 1/2 inch cubes. Drain olives. For salad, in large bowl combine drained vegetables, cheese cubes, olives, salad greens, tortellini (drained) and pepperoni. Toss lightly and add enough Italian dressing to coat. Makes 4 servings
Answers: *******DELI-STYLE PASTA SALAD
1 (7 oz.) pkg. corkscrew macaroni
6 oz. Provolone cheese, cut into 3/4 inch cubes
6 oz. sliced Genoa salami, cut into strips
1 sm. zucchini, thinly sliced
1 sm. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper or sweet red pepper
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil
1/4 c. white wine vinegar
1 1/2 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
2 med. tomatoes, cut into wedges
Parsley sprigs (optional)
Cook macaroni according to package directions, then drain. Rinse with cold water, then drain again.
In a large mixing bowl combine macaroni, Provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese and snipped parsley.
For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for 4 hours or overnight.
To serve, add tomato wedges and toss lightly. Transfer pasta mixture to a large salad bowl. If desired, garnish with parsley sprigs. Makes 8 servings.
**********ITALIAN TORTELLINI SALAD
2 c. loose - pack frozen mixed broccoli, carrots & cauliflower
4 oz. mozzarella cheese
1 (2 1/4 oz.) can sliced pitted olives
4 c. torn salad greens
2 c. cooked, cheese tortellini
1 (3 1/2 oz.) pkg. sliced pepperoni
Italian dressing (optional)
Place frozen vegetables in colander. Run hot water over vegetables just until thawed. Drain well.
While vegetables are draining, cut cheese into 1/2 inch cubes. Drain olives. For salad, in large bowl combine drained vegetables, cheese cubes, olives, salad greens, tortellini (drained) and pepperoni. Toss lightly and add enough Italian dressing to coat. Makes 4 servings
rotini pasta or spaghetti
green onions
bell pepper
tomato
cucumber
Italian dressing
Cook pasta as directed and clean and cut up veggies mix a bottle of Dressing and stick in fridge until cold and eat... Very yummy
Do you mean Antipasto Salad?
If it is.
If you like real stuff. Here's the awesome Sicilian Antipasto Salad, but you don't put all the veggies or subtitutes fibrois veggies like asparagus,broccoli,etc.
SICILIAN ANTIPASTO
Olive oil
4 stalks celery, sliced
4 - 6 carrots, sliced
2 - 4 onions, coarsely chopped
6 - 8 cloves garlic, minced
1 head cauliflower, florets sliced
1 - 2 heads fennel, sliced (optional)
2 - 4 zucchini, sliced
2 (6 oz.) cans tomato sauce
6 oz. can tomato paste
1 c. chopped parsley
1 - 2 tbsp. each oregano and basil
1/4 - 1/2 c. capers (optional)
1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)
1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced
6 oz. can (drained weight) pitted black olives, drained
5 3/4 oz. jar (drained weight) stuffed green olives, drained
16 oz. jar cherry peppers, mild or hot, drained
13 1/2 oz. jar peperoncini, drained (banana pepper)
3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)
1/4 - 1/2 c. red wine vinegar
1/4 c. sugar
Salt and lots freshly ground black pepper
1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)
In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.
Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.
Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.