Salami Pasta Salad


Here’s a quick pasta recipe we like.  My husband made this for the photo – it’s that easy.  I did add a little shredded fresh basil to the dressing – or a little dry Italian seasoning is good too.  I usually have the tomatoes and peppers in my pot garden in the summer, as well as the basil.  
We have made this with salami, summer sausage, or even ham, and any hard cheese, like Monterrey Jack or Cheddar is just as good as the Provolone.  Let everything drain well before adding the dressing so it isn’t watered down too much.    I only make salads like this an hour or two before serving; otherwise I think the pasta soaks up too much of the dressing and gets “flabby”.               
Salami Pasta Salad  
  2             cups  Small Pasta – (Shells, Rotini, Farfalle, Penne) -- uncooked
     3/4      cup  Green Pepper -- chopped
     3/4      cup  Fresh Tomato -- chopped
     1/2      cup  Salami or Summer Sausage-- chopped
     1/2      cup  Ripe Olives -- quartered
  2             ounces Cheese – cubed (Provolone, Monterrey Jack or Cheddar)
     1/3      cup  Onion -- chopped
                        Dressing
  6             tablespoons  Olive Oil or Salad oil
  3             tablespoons  Red Wine Vinegar
  6             teaspoons  Sugar
  1 1/2      teaspoons  Salt
     1/2      teaspoon  Pepper
                  Fresh Basil, as desired                
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, salami, olives, cheese and onion.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Per Serving: 317 Calories; 20g Fat (57.9% calories from fat); 10g Protein; 24g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 890mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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