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Cold Italian Pasta Salad


diced onions
diced bell peppers, assorted colors
1 can large pitted black olives
cucumber, seeded and diced
smoked sausage or Kielbasa, diced
pasta, tri-colored or a mix of different shapes
ham, diced
cheese, cubed, mild flavored yellow or mixed like Colby-jack
cherry tomatoes, split
Italian salad dressing

Prepare all ingredients except pasta, cheese and tomatoes. Vegetables are best cut into pieces slightly smaller than the pasta you have chosen. Cook pasta to package directions in a pot with a strainer, don't overcook. During last 90 seconds of boiling, add bell peppers, olives, onions and sausage. Remove from water and drain. Place in large mixing bowl, add ham and cucumbers, gently toss with Italian dressing. Cool in refrigerator for several hours. Just before serving add tomatoes and cheese. Flavors are best after 24 hours.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.