Coco’s Homemade Italian pasta salad (Saturday weekly recipe post)

 

  •              Coco’s Homemade Italian pasta salad 
  • cocos pasta salad
  •  

    The Stuff you Need:

    The dressing:

    • 1 & 1/4 cup olive oil
    • 1 & 1/4 cup red wine vinegar
    • 1/2 c ground parmesan cheese
    • few splashes worcestershire sauce
    • 4 garlic cloves, chopped
    • 2 Tablespoons lemon juice
    • 2 Tablespoons garlic powder
    • 2 Tablespoons dried basil
    • 2 Tablespoons dried oregano
    • 2 Tablespoons dried parsley
    • 3 teaspoons ground black pepper
    • 2 teaspoons salt
    • 2 teaspoon white sugar

    The Rest of the Stuff :

    • 32 oz cooked Penne pasta
    • 3-4 large jars marinated artichoke hearts (undrained)
    • 3 cups fresh sliced mushrooms
    • 40 + cherry tomatoes, halved
    • 1 large sliced red bell pepper
    • 1 large sliced green bell pepper
    • 1 large sliced yellow bell pepper
    • 2 bunches chopped green onions
    • 2 (10-14oz) cans whole black olives, pitted
    • 3 cups sliced salami cut into strips
    • 3 cups sliced pepperoni cut into strips
    • 3 cups mozzarella cheese cubes 

    What to do with the Stuff: 

    • In a large bowl, whisk together dressing ingredients
    • Add cooked pasta, artichoke hearts (with liquid), mushrooms, tomatoes, all the peppers, and cheeses, green onions, olives, salami, and pepperoni.
    • Toss until evenly coated
    • Cover, and chill at least 4 hours, or overnight

    Serves 20 –  as an awesome side dish

 

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