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Ingredients
3 Cups uncooked medium tube pasta or elbow macaroni
1/2 Pound bulk hard salami or summer sausage, cubed
1/2 Cup fresh parsley, minced
4 Green onions, thinly sliced
1/2 Cup olive or vegetable oil
1/4 Cup cider or white wine vinegar
4 Teaspoons minced fresh oregano or 1 Teaspoon dried
4 Teaspoon minced fresh basil or 1 Teaspoon dried
2 garlic cloves, minced
1 Teaspoon salt
1/4 Teaspoon ground black pepper
1/2 Cup shredded Parmesan cheese
Instructions
In a saucepan, cook pasta according to package directions, about 8 minutes; rinse in cold water and drain.
Place in a large bowl; add salami, parsley and onions.
In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat.
Cover and refrigerate overnight. Just before serving stir in Parmesan cheese.