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Henry County’s Cooking with summer salads

 

  For more of this week’s recipes in the printed edition,
get your copy here!

 

Pasta salad is one option for eating healthy in the summer.                                                         Special photo

Pasta Salad with Dressing
 

1 (8 oz. pkg.) uncooked tri-color rotini pasta
6 oz. pepperoni sausage, diced
6 oz. provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 (6 oz. can) pitted black olives
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground mustard seed
1/4 tsp. salt
1/8 tsp. ground black pepper 

  Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.

  In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.

  In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.

  Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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