Deli-style Pasta Salad

Just the photo of this pretty salad in “Taste Of Home Summer's Best Recipes" caught our eye.  The list of delicious ingredients made it a “go” to try.  We don’t like most bottled dressings, so I’m giving Myrna’s Italian Dressing – so easy, cheaper, and better tasting than purchased.

I have also made this with Summer sausage and white cheddar; not Italian, but still very good.                     

Deli-style Pasta Salad

  1             Pound  Tricolor Pasta -- spiral or rotini

  2             Medium  Plum Tomato -- seeded and julienned

  8             Ounces  Salami -- slice, julienned

  8             Ounces  Provolone Cheese -- julienned

  1             Small  Red Onion -- thinly sliced and separated into rings

  5 3/4      Ounces  Pimiento Stuffed Olives -- drained

  2 1/4      Ounces  Ripe Olive -- sliced, drained

     1/4      Cup  Parmesan Cheese -- grated

  8             Ounces  Italian Salad Dressing or the recipe below

     3/4      cup  Salad Oil -- or olive oil

     1/4      cup  Vinegar -- red wine, or other good vinegar

     3/4      teaspoon  Salt

     3/8      teaspoon  Pepper

     3/8      teaspoon  Celery Salt

     1/4      teaspoon  Cayenne Pepper

     1/4      teaspoon  Dry Mustard

     3/4      teaspoon  Garlic -- minced

                 dash  Tabasco Sauce

Cook pasta according to package directions; drain and rinse in cold water.

Meanwhile, combine dressing ingredients in a large bowl, stir just before adding pasta.

Add remaining ingredients, toss to coat with dressing. 

Cover and refrigerate for several hours or overnight.  Serve with a slotted spoon.

 12 servings

Per Serving: 493 Calories; 34g Fat (62.2% calories from fat); 13g Protein; 33g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 805mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.