Parm, Olive & Pepperoni Pasta Salad
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAij1SLcjp8ul_KcxNJznlLm3KT-Smfw2iFa00lI8dF2p2ZbcmlNP-c8aJpX8QCNO9zgmpVAKsESRv96MMPWV6Nnzd-hOBrIrWbQphAn3TMAJX6SPVDLg3o95mUUDJQiyxXPwp3cDhcyfB/s400/olivepastasalad.jpg)
Ingredients:
8 oz rotini
1/2 English linguistic communication cucumber, diced
two 1/2 oz turkey pepperoni, sliced
ane large cubanelle pepper, diced
1/4 loving cup diced carmine onion
10 pimento stuffed light-green olives, sliced
for the dressing:
two oz olive oil
two oz carmine vino vinegar
two cloves garlic, minced
three tablespoons grated Parmesan
two tablespoons minced Italian parsley
1/2 teaspoon Dijon mustard
Directions:
Prepare pasta according to packet instructions. Drain as well as let to cool. Place the pasta as well as the remaining salad ingredients inwards a large bowl as well as toss. In a pocket-size bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs. Drizzle over the salad as well as toss again. Serve at room temperature for best flavor.
8 oz rotini
1/2 English linguistic communication cucumber, diced
two 1/2 oz turkey pepperoni, sliced
ane large cubanelle pepper, diced
1/4 loving cup diced carmine onion
10 pimento stuffed light-green olives, sliced
for the dressing:
two oz olive oil
two oz carmine vino vinegar
two cloves garlic, minced
three tablespoons grated Parmesan
two tablespoons minced Italian parsley
1/2 teaspoon Dijon mustard
Directions:
Prepare pasta according to packet instructions. Drain as well as let to cool. Place the pasta as well as the remaining salad ingredients inwards a large bowl as well as toss. In a pocket-size bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs. Drizzle over the salad as well as toss again. Serve at room temperature for best flavor.
Comments
Post a Comment