Italian-Style Pasta Toss
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SALAD - Combine in large bowl:
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12 oz. pasta, cooked and drained (rotini is good, especially
with 3 types: spinach, tomato, and plain)
8 oz. hard salami, cubed
8 oz. cheese, cubed (mozzarella, cheddar, Monterey
Jack, provolone are all suitable, or a mixture may be used)
1 sweet red pepper, cut into 1" pieces
1 sweet green pepper, cut into 1" pieces
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 small zucchini
1 small summer squash (crookneck or straightneck white or yellow
squash is good, as well as pattypan)
1/2 c. fresh chives, chopped
4 Roma tomatoes, cut into small chunks
6 oz. sliced ripe olives, drained
1 medium onion, sliced and separated into rings
1/4 c. Parmesan cheese (or more to taste)
DRESSING - blend in food processor or blender:
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1/4 c. red wine vinegar
3/4 to 1 c. olive oil
2 T. Italian seasoning (or use individual herbs, such as
oregano, thyme, basil, etc.)
1/2 to 3/4 t. freshly ground black pepper
3 cloves garlic, minced
3 tablespoons snipped fresh parsley
DRESSING VARIATION:
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1/2 to 3/4 cup bottled fat-free Italian salad dressing
Mix salad ingredients together in large bowl. Blend dressing ingredients; pour over
salad and toss to thoroughly coat pasta and vegetables. Cover and refrigerate for at
least 8 hours, or overnight.
Makes: 8-10 main dish servings; 12-14 side dish servings (
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