 |
7 ounces tricolor spiral pasta
6 ounces hard salami -- thinly sliced
6 ounces provolone cheese -- cubed
2 1/4 ounces ripe olives -- sliced and drained
1 small red onion -- thinly sliced
1 small zucchini, halved & thinly sliced
1/2 cup green bell pepper -- chopped
1/2 cup sweet red bell pepper -- chopped
1/4 cup fresh parsley -- minced
1/4 cup Parmesan cheese -- grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic -- minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes -- cut into wedges
Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,
salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
|
