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8 hours
Prep: 8 hours
Cook: 10 minutes
611 calories per serving view nutrition facts
4 servings
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| 7 | ounces | pasta, rotini | tricolor |
| 6 | ounces | salami | hard , thinly sliced |
| 6 | ounces | provolone cheese | cubed |
| 2 1/4 | ounces | olives | sliced, drained |
| 1 | each | red onion | thinly sliced |
| 1 | each | zucchini | small, halved, thinly sliced |
| 1/2 | cup | green bell pepper | |
| 1/2 | cup | sweet red bell pepper | sweet |
| 1/4 | cup | parsley leaves | fresh, minced |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/2 | cup | olive oil | or vegetable oil |
| 1/4 | cup | cider vinegar | or red wine vinegar |
| 1 | each | garlic clove | minced |
| 1 1/2 | teaspoons | prepared mustard | ground |
| 1 | teaspoon | basil | dried |
| 1 | teaspoon | oregano | dried |
| 1/4 | teaspoon | salt | |
| 1 | x | black pepper | dash |
| 2 | each | tomatoes | medium, cut into wedges |
Cook the pasta according to package directions; rinse in cold water and drain.
Place in a large bowl; add the next nine ingredients.
In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
Pour over salad; toss to coat.
Cover and chill for 8 hours or overnight.
Toss before serving.
Garnish with tomatoes.
| % Daily Value* | |
| Total Fat 47.0g | 72% |
| Saturated Fat 13.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1188mg | 50% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 4.0g | 17% |
| Sugars 9.0g | |
| Protein 20.0g | 39% |
| Vitamin A | 38% | Vitamin C | 108% | |
| Calcium | 32% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
A recipe i want to try.
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