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Ingredients
1/2 Pound cellentani pasta, prepared al dente & cooled
1/8 Cup red onion. diced
1/2 Cup broccoli. chopped
1/2 Cup green olives, sliced
1/2 Cup sharp cheddar cheese, cubed
1/4 Cup banana peppers, chopped
1/2 Cup mini pepperoni or pepperoni, cubed
1/4 Cup salami, cubed
1/2 Cup cherry tomatoes, sliced
1/2 Medium green pepper, diced
Dressing
1/4 Cup red wine vinegar
2 Teaspoons sugar
1/2 Tablespoon dried parsley
1/2 Tablespoon Italian seasoning
1 Garlic clove, minced
1/2 Cup extra virgin olive oil
1/2 Teaspoon salt
1/2 Teaspoon pepper
Instructions
In a large bowl add the cooled pasta, red onion, broccoli, green olives, cheese, banana peppers, pepperoni, salami, cherry tomatoes, and green pepper, set aside.
In a small bowl, whisk together the red wine vinegar, sugar, dried parsley, Italian seasoning, garlic, and extra virgin olive oil, add salt and pepper to taste.
Add the dressing to the bowl of pasta and toss to combine.
Cover with plastic wrap and chill in the refrigerator for at least two hours.
Toss again before serving.