Saturday, October 24, 2015

#3654 - Multi Colored Pasta Salad

(by Shirley McNevich)

1 - 16oz. box multi-colored rotini pasta
1 zucchini (washed and sliced, peeled before slicing if you wish)
1/4 cup sliced black olives
1/2 lb. cooked ham (cut into bite sized pieces)
6oz. pepperoni slices (quartered)
1/2 of a red bell pepper (chopped)
1 cup chopped celery
1/4 cup sliced green onions
1 tsp. oregano
salt and pepper (to your taste)
1 cup Italian salad dressing (more if necessary)
fresh grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 small container cherry tomatoes (quartered)

Cook and drain pasta in salted water but DO NOT RINSE. In a large bowl add sliced zucchini, sliced black olives, ham pieces, pepperoni pieces, chopped red bell peppers, chopped celery, sliced green onions, oregano, salad dressing and drained pasta--toss well. Taste--adjust seasonings and add salt/pepper as necessary. Cover and refrigerate overnight. The next day, add cherry tomato pieces and shredded mozzarella cheese--stir well. Sprinkle fresh grated Parmesan cheese over the top before serving. If salad is too dry, add a little more Italian salad dressing.

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