This is great for picnics. A warm day doesn't
hurt it, and It gets better as it marinates.
The Salad:
1 16-ounce package of medium pasta shells
   or twisted pasta (or combine with macaroni)
1 can of ripe olives
1 12-ounce jar of green olives
1/2 pound of hard Salami, diced
1/2 pound of Pepperoni, diced
1/2 pound of Provolone cheese, diced
1/2 pound of Pepperjack cheese, diced
4 tomatoes, diced
1 large onion, diced
1 green pepper, diced

The Dressing:
1 cup of olive oil
1/3 cup of vinegar
1 teaspoon of oregano
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
2 cloves of garlic, crushed in a garlic press
Cook the pasta and drain. Don't rinse, but let it stand to cool.

Mix together the oil, vinegar, oregano, salt, pepper and crushed garlic. After
the pasta has cooled some, mix in the oil and vinegar mixture to prevent
sticking.

Dice all the other ingredients, combine with the pasta in a bowl and stir. Let
the mixture stand for three hours at room temperature before refrigerating.
The Salad Chef presents ...
Italian Pasta Salad
at The Fatted Café
| The Dinner Menu | More Salads |
Guard Cat on Duty