Pasta Salad |
| Name: |
Michelle Kavanagh |
| Base: |
Ft. Riley, KS |
| Recipe: |
1 box Rotini (twist) pasta
5 slices Salami or turkey, chopped
Sharp cheddar or provolone cheese, cubed or cut into slices
3 hardboiled eggs, chopped
1 tomato, cut into small cubes
3/4 C vegetable oil
1/4 C Red Wine vinegar
1 -2 tbsp Mayonnaise or Miracle Whip
1 tbsp Parmesan Cheese
1/2 tbsp garlic powder
1/2 tbsp Italian seasoning
Salt and pepper to taste
Cook pasta according to directions on box. Cut up salami or turkey into small slices. Cut cheddar cheese into small cubes. If using provolone cheese, cut into small slices. Chop egg and tomato.
Mix oil, vinegar and mayonnaise, seasonings salt, pepper and parmesan cheese well (If left, it will separate but just shake or mix again).
Drain pasta and rinse in hot water. Once drained, pour back into pot and add meat, eggs, tomato and mayonnaise mixture. Mix ingredients well and refrigerate until ready to serve.
Hint: Use as much seasonings as you find tasteful. Salad should have a slight vingary taste to it but not too much. Adjust recipe according to your taste. |
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