June 16, 2009

Marinated Italian Salad

Marinated Italian Salad

For the salad:
1/2 cup sliced black olives
1/4 cup sliced green olive
1/8 cup diced green chilies
1/2 red onion, sliced
1/4 cup finely diced celery
1/2 cup diced cauliflower
1 teaspoon capers
1/2 green bell pepper, sliced
1/4 cup finely diced carrot
1/4 cup diced broccoli
1/4 cup thinly sliced mushroom
2 lbs spiral shaped pasta, uncooked, fresh or frozen (dry would work also)

For the dressing:
1 teaspoon minced parsley
1/2 teaspoon minced garlic
1 tablespoon red wine vinegar
1/2 teaspoon sliced basil leaves
1/8 cup olive oil
1/2 teaspoon leaf oregano
1/2 teaspoon tarragon leaf
1/2 teaspoon black pepper
1/4 cup vinaigrette dressing (your favorite)

Mix all salad ingredients except pasta.
Mix salad dressing and pour over vegetables.
Refrigerate for 12 hours stirring occasionally.
Cook the pasta and chill in refrigerator. Add pasta to the vegetables and serve as an entree or a side salad.


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