0 recipes from contoocook and beyond


2 pkgs. (l6 oz. each) uncooked rotini
l tbsps. olive oil
l/2 cup shredded mozzarella cheese (2 oz.)
l/2 cup shredded Cheddar cheese (2 oz.)
l/4 cup freshly grated Parmesan cheese
l/2 cup sliced imported Italian black olives
l/2 cup sliced green olives
8 oz. Genoa salami, cut into l/2″ cubes
l pkg. (5 oz.) unsliced pepperoni, cut into l/2″ cubes
l med. red onion, chopped
l/2 cup olive oil
l/4 cup dry white wine
l tsp. red wine vinegar
l/2 tsp. salt
l/2 tsp. sugar
l/2 tsp. chopped fresh dill weed
l/4 tsp. pepper
Cook rotini as directed on package, except add l tbsps. olive oil to
water. Rinse with cold water. Drain. Mix rotini, cheeses, olives,
salami, pepperoni and onion. Mix remaining ingredients. Pour oil
mixture over rotini mixture and toss. Cover and refrigerae about
2 hrs. or until chilled. Toss before serving.
Serves 8. Prodigy

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