Caroline Cook, WPSK-FM
3 cups uncooked tri-color spiral pasta
½ pound ounces provolone cheese, cubed*
½ pound pepperoni, cubed*
½ pound Genoa salami, cubed*
1 cup Kalamata olives
1 cup Greek olives
½ cup cherry tomatoes, halved
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, olives, and tomatoes.
*Purchased at deli, ½" slices, then I cubed.
1/3 cup olive oil
¼ cup cider vinegar
1 ½ teaspoons dried oregano
¾ teaspoon salt
½ teaspoon pepper
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture and toss to coat.
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