Created by Susi Bocks @ The Short of It

 

Salad Ingredients *⅛ “ sliced from the deli, use your favorite brand”

*½ lb. salami *½ lb. pepperoni *1 lb. provolone *1 lb. ham

1 each – green, yellow & red pepper (chopped)

16 oz. tri-color Rotini pasta (cooked)

2 stalks celery

1 can jumbo or colossal olives – pitted (reserve juice)

2 medium onions

3 tomatoes

 

Dressing Ingredients

2/3 cup olive oil

¼ tsp. red pepper

¾ tsp. mustard, dry or a big squirt of yellow mustard (a bit tastier, IMO)

½ cup white vinegar

¼ tsp. white pepper

¾ tsp. oregano

¾ tsp. paprika

¾ tsp. garlic powder

¾ tsp. minced garlic

½ tsp. salt

¾ tsp. curry powder

¾ tsp. Italian seasoning

olive juice from the can

Directions

Prepare pasta while chopping up all salad ingredients. Place the ingredients into a large bowl or quart pot. Combine cooled, cooked pasta with those ingredients. Pour the oil, vinegar, and olive juice into a glass shaker, then add each spice. Shake the container vigorously. Taste to see if it is to your liking and make any adjustments. When completely mixed, pour over the salad ingredients. Dig hands deep into the salad and thoroughly mix all ingredients together! For best results, refrigerate overnight. It will continue to get even tastier over the next couple of days as the dressing ingredients soak in. Enjoy!

 

 

Text and image © Susi Bocks

 

FOOD DISCLAIMER:

This recipe does not take into consideration for any possible food allergy, digestive problems or any other physical problem one may have regarding consumption of food.  Therefore, you are responsible for what you eat.

 

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