Salad Recipes

Antipasto Macaroni Salad

Directions:

1 pound elbow macaroni
6 tbsp basic vinaigrette, flavored with 1 clove garlic, crushed
1 cup cubed mozzarella cheese
1/4 pound peperoni, diced
1 small can anchovy fillets, drained & chopped
10-12 black olives, pitted & chopped
2 tbsp chopped Italian parsley
1 tsp dried oregano
freshly ground pepper & salt

Directions:

Boil the macaroni in several quarts of lightly salted water for 8 to 10 minutes, or until slightly tender.
When the pasta is boiled drain it and place it in a large bowl. Toss it with half the vinaigrette.
Mix in the anchovies, olives, cheese and peperoni.
Add the remaining vinaigrette and season with the parsely and oregano. Salt and pepper to taste.
Toss the salad again and serve at room temperature.

If you enjoyed this recipe you can find it and others like it in A World of Salads, by Rosaline Swedlin.