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How To make Deli Style Pasta Salad
7 ounces tricolor spiral pasta
6 ounces hard salami
thinly sliced
6 ounces provolone cheese :
cubed
2 1/4 ounces ripe olives sliced and drained
1 small red onion :
thinly sliced
1 small zucchini, halved & thinly sliced
1/2 cup green bell pepper chopped
1/2 cup sweet red bell pepper :
chopped
1/4 cup fresh parsley minced
1/4 cup Parmesan cheese :
grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper 2 medium tomatoes :
cut into wedges
Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
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Deli Style Pasta Salad
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creamy deli style PASTA SALAD you'll actually want to eat
I used to hate pasta salad until I had the one at my first job as a dishwasher. So today I'll show you how to make the best creamy deli style pasta salad that I ever had and one you'll actually want to eat. This pasta salad is creamy, bright and acidic and full of fresh vegetables, but not too much mayo. The perfect cold pasta recipe for these hot summer days or for any summer cookout.
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Deli Style Macaroni Salad | Ep. 1270
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Shopping List:
1 lb elbow macaroni
red and green bell pepper
1 diced onion
2-3 stalks of celery
4-5 boiled eggs
1.5 cups mayo
1/4 cup sour cream
1 tbsp dijon mustard
1 tbsp yellow mustard
1 tbsp honey
cajun seasoning
AP Seasoning
smoked paprika
garlic powder
2 tbsps sweet relish
1/4 cup diced parsley