PASTA SALAD

By MommaRode

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.

Ingredients

• OPTIONAL:
• 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
• 1 jar small green olives (whole)
• 1 can black olives, sliced
• fresh mushrooms, sliced
• DRESSING:
• 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.