Ingredients
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1/4 cup olive oil
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1 1/2 teaspoons lemon juice
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1 teaspoon italian seasoning
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2 pinches fresh ground pepper
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1/2 teaspoon minced garlic
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2 1/2 tablespoons parmesan cheese
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1 large head green leaf lettuce
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1/4 lb thinly sliced pepperoni
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2 (4 ounce) cans sliced olives
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1/2 lb queso ranchero or 1/2 lb feta
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garlic salt
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1 pinch kosher salt
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1 cup chopped tomato
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1/4 mild red onion, sliced thinly
Instructions
- Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
- Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
- Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
- Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
- (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
- Fill the pasta shells.