Average Rating: 4.68421TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.Ingredients
- 7 ounces tricolor spiral pasta
- 6 ounces thinly sliced hard salami, julienned
- 6 ounces provolone cheese, cubed
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 small red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, 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
Instructions
- 1. Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients.
- 2. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
- 3. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Nutrition Facts
1 cup: 273 calories, 18g fat (6g saturated fat), 25mg cholesterol, 536mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 11g protein.