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Bow tie pasta salad

Chef Cynthia Ferich shares a light summer recipe


Bow Tie Pasta Salad

1 pound of bow tie pasta, cooked and cooled

½ cup sliced black olives

½ cup green pimento-stuffed olives, sliced

¼ pound provolone cheese, cut into small cubes

½ pound hard Italian salami, cut into small cubes

¼ pound pepperoni cheese, cut into small cubes

3 green peppers, washed, chopped, and seeds removed

1 stalk celery, washed and chopped

1 small onion, peeled and chopped

3 tomatoes, chopped OR 1-1/2 cup cherry or grape tomatoes


½ teaspoons each of salt & pepper, to taste

1 teaspoon oregano

1 tablespoon sugar

2/3 cup olive oil

½ cup white wine vinegar

Whisk together the dressing ingredients, and then combine all ingredients in a very large mixing bowl. Let the salad marinate for 24 hours and stir well before serving.

I remember this salad from outdoor family picnics and gatherings. It is a great summer salad, and a meal at that!

© 2011 All Rights Reserved Cynthia Ferich

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