Monday, September 29, 2008

pasta salad

This is great for a picnic to the park on a hot day. Got the recipe out of taste of home magazine.

1 pkg (12oz) tricolor spiral pasta (I used wacky mac)
2C cubed part-skim mozzarella cheese (I used colby jack and some pepper jack)
2C cubed cooked chicken (I used terriyake and pineapple sausges instead, 2 of them)
1 lrg green pepper chopped
1 lrg sweet red pepper, chopped
1 C sliced fresh mushrooms
2 cans (2 1/4 oz each) sliced ripe olives, drained
6 green onions (i used red instead, and about 1/2C maybe)
1 pkg sliced pepperoni, halved (used turkeyroni, and only about 1/2pkg)
1/2C vegetable oil (Canola oil)
1/3C red wine vinegar ( i used red wine vinegar infused with pomegrant)
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp salt (omitted, had plenty of salt already)
1/4 tsp ground black pepper

Cook pasta according to directions. rinse with cold water and drain well. Place in large serving bowl, combine all meat and veggies.
Mix together seasonings, canola oil, and red wine vinegar. pour over salad and toss. refrigerate until serving.
Makes a lot!

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