Brittany’s Recipes – Brittany’s Famous Italian Pasta Salad

Brittany’s Famous Italian Pasta Salad
Yield: 3 Quarts

Ingredients:
1 Tablespoon Salt
12 oz Rotini
1 ½ Cups Green Pepper
1 ½ Cups Red Onion
1 ½ Cups Pepperoni
1 ½ Cups Celery
2 Cups Fresh Tomato
1 Cup Black Olives
½ Cup Grated Parmesan Cheese
1 Cup Salad Oil
1 Cup Olive Oil
1 Cup Red Wine Vinegar
1 ½ teaspoons Worcestershire Sauce
1 ½ Tablespoons Crushed Oregano Leaves
1 teaspoon Ground Black Pepper
1 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Minced Garlic

How I Make Britt’s Pasta
¼ the recipe

¼ tablespoon salt (for boiling h20)
4 oz Rotini Pasta
1/3 cup green pepper
1/3 cup red onion
1/3 cup mini pepperoni
½ cup fresh tomato
1/8 cup parmesan cheese
¼ cup salad oil
¼ cup olive oil
¼ cup red wine vinegar
1/3 teaspoon Worcestershire sauce
½ teaspoon crushed oregano
¼ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon minced garlic

  • Bring to a boil 3 Quarts of water and 1 tablespoon of salt
  • Stir in and cook for approximately 10 minutes 12 oz of Rotini
  • Drain the cooked rotini, rinse in cold water until cool throughout, then drain well and set aside.
  • Julienne Strip the green pepper, red onion, and pepperoni
  • Fine dice and add celery
  • Peel dice and add tomato
  • Slice and add black olives
  • Add and lightly toss grated Parmesan cheese and the cooled rotini
  • In a separate bowl whip together and pour over and toss gently salad oil, olive oil, red wine vinegar, Worcestershire sauce, crushed oregano leaves, ground black pepper, salt, sugar, minced garlic
  • Allow to marinate for at least 2 hours

*Recipe from unknown source. Found in my Sister’s kitchen.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s