Pasta Salad 2 Ways

By á-128685

Ingredients

• DRESSING:
• 1 cup uncooked tricolor spiral pasta
• 1/2 cup chopped seeded cucumber
• 1/2 cup thinly sliced celery
• 1/2 cup chopped red onion
• 1/2 cup sliced radishes
• 1/2 cup chopped tomatoes
• 1/2 cup sliced ripe olives, drained
• 1/2 cup shredded Swiss cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 tablespoon Italian salad dressing mix
• 2 tablespoons plus 1-1/2 teaspoons cider vinegar
• 2 tablespoons olive oil
• Recipe #2
• 2 packages (1 pound each) spiral pasta
• 4 cups chopped green peppers
• 4 cups chopped seeded tomatoes
• 3 cups chopped onions
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 pound thinly sliced Genoa salami, julienned
• 1 pound sliced pepperoni, julienned
• 1/2 pound provolone cheese, cubed
• 1 cup pitted ripe olives, halved
• 1 cup red wine vinegar
• 1/2 cup sugar
• 2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1-1/2 cups olive oil

Preparation

Step 1

Directions Recipe 1
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
2. In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.
Ingredients

Directions Recipe 2
1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
2. Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight.Yield: 50 (3/4-cup) servings.