| Thanks to Coudersport's own Gayle Anthony. Make a lot. It gets better as it marinates. |
1 16-ounce package of medium pasta shells
1 can of ripe olives
1 12-ounce jar of green olives
1/2 pound of hard salami
1/2 pound of pepperoni
1/2 pound of provolone cheese
3 tomatoes, diced
1 onion, diced
1 green pepper, diced
3/4 cup of olive oil
1/4 cup of vinegar
1 teaspoon of oregano
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
2 cloves of garlic, crushed in a garlic press
1 can of ripe olives
1 12-ounce jar of green olives
1/2 pound of hard salami
1/2 pound of pepperoni
1/2 pound of provolone cheese
3 tomatoes, diced
1 onion, diced
1 green pepper, diced
3/4 cup of olive oil
1/4 cup of vinegar
1 teaspoon of oregano
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
2 cloves of garlic, crushed in a garlic press
Mix together the oil, vinegar, oregano, salt, pepper and crushed garlic,
and set the mixture aside.
Cook the pasta shells and drain, but don't rinse, and let it stand until it's
room temperature. After it has cooled some, mix in the oil and vinegar
mixture to prevent sticking.
Chop the salami and cheese, and thinly slice the pepperoni. Combine all
of the ingredients and stir. Let the mixture stand for three hours at room
temperature before refrigerating.
and set the mixture aside.
Cook the pasta shells and drain, but don't rinse, and let it stand until it's
room temperature. After it has cooled some, mix in the oil and vinegar
mixture to prevent sticking.
Chop the salami and cheese, and thinly slice the pepperoni. Combine all
of the ingredients and stir. Let the mixture stand for three hours at room
temperature before refrigerating.
| Try this with macaroni! |
| The Salad Chef presents ... Italian Pasta Salad at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Salads | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
