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Italian Pasta Salad

    1 (1 lb) box tri-colored pasta
    2 cups chopped green peppers
    2 cups diced tomatoes
    1 1/2 cups chopped red onions
    1/2 lb. cubed provolone cheese
    1/2 lb. sliced pepperoni
    1/2 cup sliced black olives

  Dressing:
    3/4 cup extra virgin olive oil
    3/4 cup red wine vinegar
    1/4 cup sugar
    1 tablespoon oregano
    1 teaspoon salt
    1/2 teaspoon pepper

  Mix together dressing first and set aside until sugar is dissolved
 completely. Cook pasta according to box directions and rinse under
 cold water until cool. Slice the sliced pepperoni circles in half
 and separate slices. Mix together with pasta and chopped items,
 except the provolone cheese. Pour dressing over it all and mix well.
 Chill well. Add provolone cheese to salad before serving, otherwise
 it gets soggy.