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PEPPERONI PASTA SALAD
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| 8 (3 Oz.) Portions 1 Cup Curly Rotini Pasta Prepare from instructions on package. Rise. Drain. Place in large bowl. 3/4 Cup Italian Salad Dressing (Vinegar and Oil) Pour over pasta. Toss to coat pasta well. 3 Oz. Artichoke Hearts Canned Drained Cut into quarters. Add to pasta. 1/4 Cup Green Peppers, Diced 1/4 Cup Yellow or White Onions, Chopped 1/4 Cup Sliced Canned Ripe Olives Add to pasta mixture. 1 Ounce Pepperoni, Thinly Sliced Add to pasta mixture. Toss. Cover. Chill several hours or overnight. 1 Medium Tomato, Diced Add to salad just before serving. Toss gently to distribute all ingredients. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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