 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | cup | corkscrew pasta | 1/4 | cup, shredded | cheese, swiss, cubed | 1 1/4 | floweret | Cauliflower, coarsely chopped | 2 | slices | zucchini, sliced | 1 1/4 | ring (3" dia, 1/4" thick) | whole green, yellow, red, or orange | 1/3 | slice, large (1/4" thick) | Sweet Onion, chopped, in rings | 1/8 | can (2 oz) | black olives, sliced, drained | 7/8 | tablespoon | parmesan, grated | 2/3 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cook pasta according to package directions. Drain pasta. Rinse with cold water. Drain again. | | 2 | In a bowl, toss together pasta, cubed cheese, cauliflower, zucchini, green or red pepper, onion rings, olives, Parmesan cheese, and parsley. | | 3 | Toss in 6 ounces sliced salami (light, dry), cut into strips (360 calories). | | 4 | Pour Italian Pesto or Balsamic Vinaigrette dressing over salad. | | 5 | Toss to coat. | | 6 | Cover, chill 4 to 24 hours. | | 7 | To serve, add 2 medium tomatoes, cut into wedges; toss gently. |
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