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Salami 'N' Shells Salad


Serving Size : 10

7 ounces uncooked small pasta shells
1 cup cherry tomatoes, halved
1 cup ripe olives, halved
6 ounces mozzarella cheese, cut in thin strips
4 ounces salami, cut in thin strips
1/2 cup chopped green pepper
4 green onions, sliced

Dressing
1/3 cup vegetable oil
3 tablespoons cider or red wine vinegar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder

Cook paste; drain and rinse in cold water. Place in large bowl; add the next six ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Sprinkle green onions over top. Cover and chill until serving.




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.