Aug 05, 2008, 03:28 PM
I got this recipe from a friend and made a bowl of it last night. It is great but even better the second day.
Confetti Salad
1 Bag small shell pasta
1 red onion chopped very small
1 bell pepper thinly sliced and chopped
1 red bell pepper thinly sliced and chopped
1 carton grape tomatoes cut in halves
1/2 pound hard salami cut in small pieces
1/2 pound provolone cheese cut in small pieces
1 can black olives drained & sliced in two
1 bottle Kraft Zesty Italian dressing
Boil the pasta in salted water until just done.
Let it cool to room temp while you cut up all the other ingredients in to small pieces. Add a little salt & pepper to the pasta in a large bowl and gently add all the other ingredients. Shake that Zesty Italian dressing real well and pour it into the large bowl. Gently mix it in and cover and refrigerate over night or for a few hours. All the little bits and pieces and different colors look beautiful, thus the name "Confetti Salad".
Confetti Salad
1 Bag small shell pasta
1 red onion chopped very small
1 bell pepper thinly sliced and chopped
1 red bell pepper thinly sliced and chopped
1 carton grape tomatoes cut in halves
1/2 pound hard salami cut in small pieces
1/2 pound provolone cheese cut in small pieces
1 can black olives drained & sliced in two
1 bottle Kraft Zesty Italian dressing
Boil the pasta in salted water until just done.
Let it cool to room temp while you cut up all the other ingredients in to small pieces. Add a little salt & pepper to the pasta in a large bowl and gently add all the other ingredients. Shake that Zesty Italian dressing real well and pour it into the large bowl. Gently mix it in and cover and refrigerate over night or for a few hours. All the little bits and pieces and different colors look beautiful, thus the name "Confetti Salad".