Deli-Style Pasta Salad

★★★★☆ 6 Reviews
Sandiego711 avatar
By Marilyn Walsh
from Gardner, KS

Trying to get a handle on blood sugars and having lots of salads because they seem to be the healthiest and easy to add or subtract ingredients.

Ingredients

  • 7 oz
    pasta shells
  • 6 oz
    provolone cheese, cubed
  • 2 1/4 oz
    olives, sliced and drained
  • 1 sm
    red onion, thinly sliced
  • 1 sm
    zucchini, halved and thinly sliced
  • 1/2 c
    green bell pepper, chopped
  • 1/2 c
    red bell pepper, finely chopped
  • 1/4 c
    parsley, minced
  • 1/4 c
    parmesan cheese, grated
  • 1/2 c
    olive oil
  • 1/4 c
    red wine vinegar
  • 1
    garlic clove, minced
  • 1 1/2 tsp
    mustard, ground
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1/4 tsp
    salt
  • 2
    tomatoes, cut in wedges
  • pinch
    pepper
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How To Make

  • 1
    Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
  • 2
    In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
  • 3
    Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving.
  • 4
    Add tomatoes.

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