Shelly's Recipe

KITCHEN SINK PASTA SALAD

Category: Pasta Salads

4 oz linguine, Farfalle, Rotini and wagon wheel or shell macaroni
1 large cucumbers, peeled, seeded and chopped
1 cups chopped bell pepper (green, red and yellow combination)
1 cups chopped celery
1/2 cup fresh broccoli flowerets and cauliflower flowerets
1/2 cup chopped fresh flat-leaf parsley
1/4 lb salami, cubed and cooked ham, cut into thin strips
4 oz mozzarella cheese, cubed
1/2 cup freshly grated Parmesan cheese
2/3 cup chopped red onion
1 (2 oz) can sliced ripe olives, drained
1/4 cup toasted almond slivers
1 tsp salt
Freshly ground pepper to taste
Herb-Garlic Vinaigrette (recipe follows)
2 plum tomatoes, coarsely chopped
1 hard-cooked egg, chopped

Herb-Garlic Vinaigrette
1 cup olive oil
1/3 cup red wine vinegar
1 tbsp water
1 garlic clove, finely minced
1 tsp dried Italian seasoning, crushed
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

Cook pastas according to pkg directions, preferably al dente. Rinse with cold water; drain well. Combine pastas and next 16 ingredients in a large bowl and toss.

Pour half of Herb-Garlic Vinaigrette over pasta mixture; toss to coat. Cover and refrigerate for at least 8 hours. Cover and refrigerate remaining vinaigrette.

To serve, pour remaining vinaigrette over pasta salad; toss gently. Top salad with chopped tomato and egg. Serves 12

Herb-Garlic Vinaigrette: Combine all ingredients in a jar; cover tightly, and shake vigorously. Makes 1 1/2 cups.