Antipasto Pasta Salad
TURRI’S ITALIAN FOODS
1 1/2 pounds Turri’s frozen tri-color cappelletti
1 pound Turri’s frozen penne
1/4 pound Genoa salami, chopped in small cubes
1/4 pound pepperoni, chopped
1/2 pound shredded Asiago cheese
1 6-ounce can black olives, drained and chopped or sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and sliced
3 tomatoes, chopped
16 ounces prepared Italian salad dressing with olive oil
Salt and pepper
1 tablespoon grated Parmesan cheese
1. Blanch pasta for 1 minute to thaw and let sit in a colander to drain.
2. In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black
olives, bell peppers and tomatoes.
3. Stir in Italian dressing, salt and pepper to taste and Parmesan cheese.
4. Cover and refrigerate overnight. Makes 10-12 servings.
Cocktail Tomato and Cucumber
Salad with Fresh Mint
THE OPPENHEIMER GROUP/
RED ZOO MARKETING
15 Baby Seedless or 3 large greenhouse
seedless cucumbers
1/2 cup balsamic vinegar
1 1/2 teaspoons salt
1 rounded tablespoon sugar
22 cocktail-sized Amorosa or 4 large beefsteak tomatoes
1 cup diced red onion
3/4 cup chopped fresh mint
4 tablespoons olive oil
Salt and pepper
1. Slice cucumbers in half lengthwise, then slice the halves diagonally
into 1/4 -inch-wide pieces. Place in a large serving bowl.
2. In a small bowl, combine vinegar, salt and sugar; mix until granules are
fully dissolved.
3. Drizzle dressing over cucumbers and toss to coat.
4. Slice tomatoes in half if using cocktail tomatoes or cut into large
chunks if using beefsteaks.
5. Add tomatoes, onion, mint and olive oil to the cucumber mixture;
toss to blend.
6. Season to taste with salt and pepper. Makes 10 servings.
Brands may vary by region; substitute a similar product.
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