| Recipe: |
• 1 pound bowtie pasta
• 1 cup grape tomatoes
• 1/4 pound provolone cheese slices
• 1 cup shredded mozzarella
• 1/2 each red and green peppers, sliced thinly
• 1 zucchini sliced thinly
• 1 1/2 cups pepperoni slices
• 1/2 red onion thinly sliced
• Small jar marinated artichoke hearts, drained
• 1/2 cup jarred hot pepper rings
• 1/2 cup pimiento stuffed olives, sliced
• 1/2 cup pitted calamata olives
• 5 cups torn romaine lettuce
• 1/2 cup grated parmesan cheese
• 1 cup garlic croutons
• Dressing:
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon each: sea salt, cracked black pepper, & dried oregano
• 3 cloves garlic, chopped finely
• 1/2 cup bottled Caesar dressing
1. Mix all salad ingredients except for lettuce, Parmesan and croutons. 2. Shake together all dressing ingredients in a jar. Pour over the pasta salad and mix well. 3. Refrigerate at least 4 hours or overnight. 4. Place lettuce on a large platter and spoon the pasta salad on top. 5. Sprinkle Parmesan cheese and croutons over the top and serve.
Variations: Instead of pepperoni, tuna, chicken, salami or ham may be used.
Number of servings: 6
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