Friday, 8 February 2008

Antipasto Salad II

400 grams of tri-coloured
   Fusilli corkscrew pasta
8 oz sliced pepperoni,
   quartered
4 green onions
1 - 2 can(s) black olives, sliced
1/2 jar capers (small jar)
1-1/2 c mayonnaise dressing
1/2 bottle vinaigrette salad
   dressing
4 sprig(s) fresh basil, chopped
8 oz mixed shredded cheeses
shredded parmesan cheese


  • Cook pasta according to package instructions, drain in a colander, set aside, rinse in cold water and drain
  • Place the pasta, pepperoni, onions, black olives, and capers in a mixing bowl
  • Whisk mayo and salad dressing together in a separate bowl. 
  • Add to pasta. Stir until coated
  • Add chopped basil and cheese blend. Stir until blended
  • Cover and store in refrigerator overnight. Right before serving sprinkle Parmesan Cheese on the top