Ingredients:
1/2 cup olive oil
1/2 cup canola oil
1 cup white wine vinegar
1 teaspoon garlic ( pressed thru a press)
black pepper ( lots)
1/3 lb fresh egg rotini pasta
1/3 lb fresh spinach rotini pasta
1/3 lb fresh red pepper rotini pasta or 1/3 lb dried tri-colored pasta
1/3 lb salami, sliced 1/4 inch strips
1 green bell peppers, cut into 1/4 inch wide strips no longer than 2 inches long
1/2 red bell peppers, cut into 1/4 inch wide strips no longer than 2 inches long
2 cups pitted black olives, quartered
1 cup sliced green onions
2/3 cup grated parmesan cheese
2/3 cup grated romano cheese
1/2 cup Italian parsley, finely chopped
Directions:
Cook pasta.
Meanwhile, whisk together oils, vinegar, garlic and pepper.
Reserve.
Drain pasta and immediately toss with dressing.
When cool, add salami, peppers, olives, onion, cheeses and parsley.
Toss until all ingredients are coated well.
Serve at room temperature.
Servings: 12
Time preparation: 20 min.
Time total: 40 min.