Italian Pasta Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/3 cup olive oil | |
| 1 cup red wine vinegar | |
| 1 ½ teaspoon garlic powder | |
| 1 ½ teaspoon dried basil | |
| 1 ½ teaspoon dried oregano | |
| ¾ teaspoon ground black pepper | |
| ¾ teaspoon white sugar | |
| 1 lb. pasta | Cooked. May use whole wheat |
| 3 cups fresh mushrooms | Washed, trimmed and sliced |
| 15 cherry tomatoes | Washed, trimmed and halved |
| 1 red bell pepper | Washed, trimmed and sliced |
| ½ cup parmesan cheese | |
| ½ cup green onions | Washed, trimmed and thinly sliced |
| 1 (4 oz.) can whole black olives |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar. | |
| 2 | Add cooked pasta, mushrooms, tomatoes, red peppers, feta Toss until evenly coated. Top with cheese, green onions, olives and pepperoni. | |
| 3 | Cover and chill for 2 hours or overnight. |
Posted in Side Dish, Starch Side Recipes
