Pasta Salad Con Salami

• 1 Tbsp. salt for pasta water
• 1/3 lb. egg rotini
• 1/3 lb. spinach rotini
• 1/3 lb. red pepper rotini or: 2/3 lb. (11 oz.) dried pasta, preferably a short curly cut
• 1/3 lb. salami, thinly sliced and cut into 1/4 inch wide strips or: 6 kabonossi, sliced 1/4 in thick on the diagonal
• 1 green bell pepper, cored and cut into 1/4 inch wide strips no longer than 2 inches
• 1/2 red bell pepper, cored and cut into 1/4 inch wide strips no longer than 2 inches
• 2 c. pitted black olives, well drained and quartered
• 1 c. sliced green onions (1/4 inch slices)
• 1/2 to 2/3 c. freshly grated parmesan cheese
• 1/2 to 2/3 c. freshly grated romano cheese
• 1/2 c. finely chopped parsley

1. Bring 4 quarts water and the 1 Tbsp. salt to a boil. Cook pasta, drain well and immediately toss with dressing, set aside to cool for 30 minutes, tossing the pasta with the dressing occasionally. When cool, add the salami (be sure to separate the slices: they tend to stick together), peppers, olives, green onions, cheeses and parsley. Toss again until all ingredients are well coated with the dressing. Serve at room temperature. Makes 12 cups.

salt, egg rotini, rotini, red pepper, salami, green bell pepper, red bell pepper, black olives, green onions, freshly grated parmesan cheese, freshly grated romano cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81337 (may not work)