This is a very easy to make, healthy and delicious salad recipe which full of all sorts of wonderful veggies that will certainly refreshing us up in the hot summer party.
Try this and you will love it!
Servings: 8 to 10 servings
Preparation Time: 15 minutes
Preparation Time: 15 minutes
Ingredients:
1 pound fusilli pasta, cooked and drained
2 cups cubed pepperoni or salami
2 cups cubed provolone or mozzarella cheese
2 cups black olives
2 cups chick peas (rinsed and drained)
2 cups cherry tomatoes, halved if large
1 teaspoon dried parsley or fresh parsley
1 teaspoon dried basil or fresh basil leaves
For the Dressing:
¼ cup red wine vinegar
1½ tablespoons lemon juice
½ teaspoon honey
1 teaspoon coarse salt
½ cup olive oil
2 cups cubed pepperoni or salami
2 cups cubed provolone or mozzarella cheese
2 cups black olives
2 cups chick peas (rinsed and drained)
2 cups cherry tomatoes, halved if large
1 teaspoon dried parsley or fresh parsley
1 teaspoon dried basil or fresh basil leaves
For the Dressing:
¼ cup red wine vinegar
1½ tablespoons lemon juice
½ teaspoon honey
1 teaspoon coarse salt
½ cup olive oil
Directions:
1. In a large bowl, toss altogether the pasta, pepperoni, cheese, olives, beans, tomatoes, parsley and basil.
2. To make the dressing, whisk together the vinegar, lemon juice, honey and salt (or blend in a blender). While whisking vigorously (or while the blender is still running), slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.
2. To make the dressing, whisk together the vinegar, lemon juice, honey and salt (or blend in a blender). While whisking vigorously (or while the blender is still running), slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.
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