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Ingredients
7 Ounces of small pasta shells, uncooked
1 Cup cherry tomatoes, sliced in half
1 Cup ripe olives, sliced in half
6 Ounces mozzarella cheese, cut into thin strips
4 Ounces of salami, cut into thin strips
1/2 Cup bell pepper, chopped
4 Green onions, chopped
1/3 Cup vegetable oil
3 Tablespoons cider or red wine vinegar
1 Teaspoon salt
1 Teaspoon dried basil
1 Teaspoon dried oregano
1/4 Teaspoon garlic powder
Instructions
Cook pasta shells according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, olives, mozzarella cheese, salami, bell pepper and onions. Combine vegetable oil, cider or red wine vinegar, salt, basil, oregano and garlic powder in a small bowl; mix well. Pour over salad and toss to coat. Refrigerate for 1 hour.