BETTY'S PASTA SALAD

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Recipe from Betty Albert, Millie's sister
The original recipe says to use medium shell pasta, but I like the small shell pasta better. The original recipe also calls for just vinegar - we like rice vinegar better. Also, it makes it easier (if you don't mind the extra expense) to buy the peppers, celery and onions already chopped. I just dump the entire container in the recipe.

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Ingredients

  • DRESSING:
  • 1 lb. small shell pasta, cooked and cooled
  • 1/2 lb. Colby cheese, cubed
  • 1/4 lb. hard salami (Genoa, cubed
  • 1/4 lb. pepperoni, cubed
  • 1 onion, diced
  • 2 green peppers, diced
  • 3 stalks celery, chopped
  • cherry tomatoes, sliced in half lengthwise
  • OPTIONAL: 1 jar small green olives (whole)
  • 1 can black olives, sliced
  • fresh mushrooms, sliced
  • 1-1/2 tsp. salt
  • 1 tsp. pepper
  • 3/4 cup canola oil
  • 1/2 cup rice vinegar
  • 1/4 cup sugar - or to taste
  • 1/2 tsp. garlic (OPTIONAL)
  • 1 TBS. basil (OPTIONAL)
  • 1 TBS. parsley (OPTIONAL)

Preparation

Step 1

Mix the ingredients for the salad and set aside.

Mix the ingredients for the dressing and pour over the salad. Stir and refrigerate until use.

NOTE: Depending on how wet you like your pasta salad, you may double the Dressing ingredients.

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