Welcome to Paprika is Good, But Not In Coffee. Helen and Annie are regular SCL commenters who met there, became friends, and now share a recipe blog together. Please check out some of our other recipes.
Salami and Pasta Salad
1 8 oz package of pasta ( bow ties look prettiest, but I have made it with spaghetti when that is what I have handy)
1 8 oz package of hard salami
1 8 oz package of frozen vegetables, thawed
1 4 oz package of shredded mozarella cheese
1 bottle of of Kraft Light House Italian Reduced Fat Dressing
1 can of sliced black olives
Cook pasta as directed on the package. Cut salami into 1/4 inch strips. Separate the strips. Toss all the ingredients in a large bowl and cover. Refrigerate for at least one hour, or until ready to served. If you let it marinate a few hours, then stir, it is even better.
I made this recipe several times, and I really like it. More importantly, I have been asked for the recipe at potlucks, an important criteria in determining a repice's worth. The main reason I am choosing this recipe is that my printed copy is looking pretty bad, and I find that recipes which become illegible are usually the best ones. Have a great day!
Day 336: Mediterranean Pasta
7 years ago