4 c. 3-color rotini noodles (uncooked)
1 12 oz. can black olives - You slice 'em up!
2 c. diced celery
1 c. diced bell pepper (yellow is nice)
1 1/2 c. chopped onion (Red is best)
2 c. cubed fresh garden tomatoes
3/4 c. fresh chopped parsley
1/2 c. fresh grated Parmesan cheese (not that canned stuff)
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1/4 c. honey
2 cloves fresh pressed garlic (large)
1/8 tsp. allspice
1 tsp. black pepper
Salad: Cook noodles according to directions on package, drain and cool. In a large bowl (about 14 cups or more) toss together the first 8 ingredients. You'll be tempted to eat it just as it is, but wait for the dressing! Dressing: With a wire whisk, mix the last 6 ingredients together until thick and creamy. Pour over salad and mix well. Refrigerate at least 2-3 hours and give it a stir before serving. Makes 4 quarts.
Note: The key to success for this salad is using fresh ingredients. Use only fresh tomatoes (not those grocery store things), parsley, garlic and real Parmesan cheese.These ingredients make the salad. You can use any color bell peppers, but gold or orange really makes it pretty. This salad is my own concoction and is the most requested dish of the summer.
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