Like a true Italian, I don't measure when I cook. I throw in a little of this, and a little of that. This becomes problematic when you have a food blog and a love of sharing recipes, so I've gotten really good at approximating. Except for with salads. There are no specified amounts below, because I always eyeball everything when I put my salads together. Feel free to add more of something, less of something, or leave something out if you're not a fan. That's the beauty of salad!
Ingredients
sliced italian meats
sliced provolone cheese
diced fresh mozzarella
tri-color pasta (I used a 12oz box, that much I do know!)
cherry tomato
diced white onion
banana pepper rings
marinated mushrooms
marinated artichokes
salad dressing of your choice (I use Newman's Balsamic for this recipe)
Cook and drain the pasta. Cool completely.
Add all but the dressing, mix well. Add as much or as little dressing as desired.
Refrigerate 1 hour. Remove, stir well, and add some additional dressing if you wish.
I'm really starting to get into homemade dressings, so watch for some new salad dressing recipes to be posted over the coming weeks.
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