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Recalls Sarah Ryan of Geneva, Ohio: “The first time I tasted this delicious salad was at my wedding, and I recall, even in the blur of that day, the recipe was in high demand. That was years ago and I’m still asked to bring it to cookouts and parties!”
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 273 calories, 17 g fat (5 g saturated fat), 18 mg cholesterol, 817 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Salami Pasta Salad in Simple & Delicious July/August 2008, p13
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Reviewed on May. 25, 2012 by voodoowitch
This is probably the one recipe I have made more times than any other. The only change I make is that I use garlic red wine vinegar. Everyone love it.
Reviewed on Sep. 02, 2011 by flygirlinmydreams
I could/would never add 2T of sugar to any salad dressing recipe; much to sweet. I will substitute a splash of floral red or white wine instead. Home-grown or cherry tomatoes are always best choices. Use fresh jalapeno, longitudinally-sliced and avoiding center seed core to escape "heat", is a better, more pungent choice than the more expensive, milder bell pepper. I find provolone too bland; therefore, my predominent cheese choices for almost all recipes is sharp cheddar and/or havarti dill. As far as pasta choice, shells, rigitoni, or fetticini have the desired bulk for satiation. Increase the salami, add ground pepper, and use a richly spiced olive for a satisfying punch!
Reviewed on Jun. 26, 2011 by obsessedwithfood
Once I start eating this, I can't stop. The flavors blend so well together. I would not change a thing!
Reviewed on Apr. 18, 2011 by hmpotter
I despise mayonnaise, so I will only eat pasta salad if it's vinaigrette-based. This is wonderful! I like to add shredded carrots for more crunch and a little sweetness. And, I usually omit the pepperoni to save a few extra calories and it's just as delicious without.
Reviewed on Jun. 06, 2010 by carrie carney
Very good and a nice change from just using italian salad dressing. I forgot to add the cheese and it was still delicious.
Reviewed on Jun. 05, 2010 by nonsox
Great pasta salad for the meat lovers! Hearty yet light without the mayo. I used olive oil instead of canola.
Reviewed on Nov. 07, 2009 by tpettet
My family loves this salad. When I make it just for us, we eat it for several days. It's great for taking to work for lunch. The dressing recipe doesn't seem like it will make enough for the salad, but it is plenty. I doubled it one time and it was too oily.
Reviewed on Aug. 16, 2009 by desgds
Wonderful! I'm always asked for this recipe.
Reviewed on Sep. 26, 2008 by jimmyboy
This is a wonderful side. Indoors or out, everyone loves it
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© Reiman Media Group, LLC., 2012