Ingredients:
1 lb corkscrew macaroni
1/2-2/3 cup olive oil
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 1/2-2 tablespoons chili powder
2 -2 1/2 tablespoons garlic powder
1 1/2 teaspoons salt and pepper
1 large tomatoes, seeded and chopped
1/2 large red onions, chopped
1 cup quartered pepperoni slices
6 ounces monterey jack cheese, cubed
3/4 cup finely grated parmesan cheese
Directions:
Make the pasta according to directions on the back of the box or bag.
Drain and rinse under cold water until the pasta is cold itself.
In a large pasta bowl, combined all the ingredients except the pasta and toss until mixed.
Add the pasta and toss until mixed.
Cover and refrigerant over night or at least 6 hours before serving.
(Chef’s Note: Feel free to add or take away the amount of spices, vegetables, or cheese in this dish to suit your own taste; that’s what pasta salad is all about!) ENJOY.
Servings: 12
Time preparation: 15 min.
Time total: 15 min.