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  • Italian Style Pasta Salad

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    Italian Style Pasta Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 gal WATER
    • 4 lb SALAMI SAUSAGE FZ
    • 5 lb CHEESE CHEDDER
    • 1 1/2 lb CELERY FRESH
    • 5 lb TOMATOES FRESH
    • 1 lb ONIONS DRY
    • 1 lb PEPPER SWT GRN FRESH
    • 6 1/4 lb MACARONI, 10 LB
    • 1 ounce SALAD OIL, 1 GAL
    • 1 1/4 lb SALAD OIL, 1 GAL
    • 1 1/2 tsp PEPPER BLACK 1 LB CN
    • 3 3/4 lb OLIVES RIPE #300
    • 3/4 c. BASIL SWEET Grnd
    • 1 1/4 tsp OREGANO Grnd
    • 2 1/2 c. VINEGAR CIDER
    • 2 Tbsp. SALT TABLE 5LB
    • 1 ounce SALT TABLE 5LB

    Directions

    1. 1. PREPARE 1/2 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). Add in BASIL. SET ASIDE FOR USE IN STEP 4.
    2. 2. Add in SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY Add in MACARONI Or possibly RIGATONI, STIRRING CONSTANTLY Or possibly Till WATER BOILS AGAIN.
    3. COOK 15 Min Or possibly Till JUST TENDER. DRAIN THOROUGHLY.
    4. 3. Add in SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO COOKED MACARONI Or possibly RIGATONI. TOSS LIGHTLY.
    5. 4. Add in VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; Chill AT LEAST 3 Hrs Or possibly Till FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED Till READY TO SERVE.
    6. NOTE: IN STEP 3, 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce CHOPPPED CELERY. 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS. 1 LB 4 Ounce SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB Minced FRESH SWEET PEPPERS AND 5 LB 2 Ounce FRESH TOMATOES A.P. WILL YIELD 5 LB DICED TOMATOES.
    7. SERVING SIZE: 1 C. (6 3

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