Just the photo of this pretty salad in “Taste Of Home Summer's Best Recipes" caught our eye. The list of delicious ingredients made it a “go” to try. We don’t like most bottled dressings, so I’m giving Myrna’s Italian Dressing – so easy, cheaper, and better tasting than purchased.
I have also made this with Summer sausage and white cheddar; not Italian, but still very good.
Deli-style Pasta Salad
1 Pound Tricolor Pasta -- spiral or rotini
2 Medium Plum Tomato -- seeded and julienned
8 Ounces Salami -- slice, julienned
8 Ounces Provolone Cheese -- julienned
1 Small Red Onion -- thinly sliced and separated into rings
5 3/4 Ounces Pimiento Stuffed Olives -- drained
2 1/4 Ounces Ripe Olive -- sliced, drained
1/4 Cup Parmesan Cheese -- grated
8 Ounces Italian Salad Dressing or the recipe below
3/4 cup Salad Oil -- or olive oil
1/4 cup Vinegar -- red wine, or other good vinegar
3/4 teaspoon Salt
3/8 teaspoon Pepper
3/8 teaspoon Celery Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Dry Mustard
3/4 teaspoon Garlic -- minced
dash Tabasco Sauce
Cook pasta according to package directions; drain and rinse in cold water.
Meanwhile, combine dressing ingredients in a large bowl, stir just before adding pasta.
Add remaining ingredients, toss to coat with dressing.
Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
12 servings
Per Serving: 493 Calories; 34g Fat (62.2% calories from fat); 13g Protein; 33g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 805mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.
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