Vegetables
 
Cooking Cache
samattie@cox.net
Register  | Login  | Help  
Notifications here?

HyperLink

Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

 
Antipasto Pasta Salad Recipe
Ingredients
  • 1 pound seashell pasta
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounce) can black olives,drained and chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 tomatoes, chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 T. Dried oregano
  • 1 T. Dried parsley
  • 1 T. Grated Parmesan cheese
  • Salt andground black pepper to taste

Directions

  1. Cook pasta until al dente.
  2. Drain and rinse under cool water.
  3. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes.
  4. Stir in the envelope of dressing mix.
  5. Cover and refrigerate for at least 1 hour.
  6. To prepare dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and black pepper.
  7. Just before serving, pour the dressing over the salad and mix well.

Show Reviews (0)
Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.