Italian-Style Pasta Toss

7 oz. corkscrew macaroni or package tortellini
1 1/2 cups cubed Swiss or provolone cheese (6 ounces)
6 oz. sliced salami, cut into strips
1 cup cauliflower flowerets, thinly sliced
1 small zucchini, thinly sliced (1 cup)
1/2 cup chopped green or sweet red pepper
1 small onion, thinly sliced and separated into rings
1/2 cup sliced pitted ripe olives
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley
1/2 cup olive oil or salad oil
1/4 cup wine vinegar
2 cloves garlic, minced
2 tsp. dried basil, crushed
1 tsp. dried oregano, curshed
1/2 tsp. pepper
2 medium tomatoes, cut into wedges

Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.

For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or red pepper, onion rings, olives. Parmesan cheese, and parsley.

For dressing, in a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat. Cover; chill 4 to 24 hours. To serve, add tomatoes; toss gently. Makes 6 main-dish servings.

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Terri's Country Corner
Last Updated October 20, 1998 by Terri
terriscorner@geocities.com

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