Ingredients
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1 (1 lb) box tri-colored pasta
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2 cups diced tomatoes
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1/2 lb cubed provolone cheese
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1/2 lb sliced pepperoni
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1/2 cup sliced black olives
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3/4 cup pompeian extra virgin olive oil
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3/4 cup pompeian red wine vinegar (this brand is excellent in this dish)
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1/4 cup sugar
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1 tablespoon oregano
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1 teaspoon salt
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1 1/2 cups chopped red onions
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2 cups chopped green peppers
Instructions
- Mix together dressing first and set aside until sugar is dissolved completely.
- Cook pasta according to box directions and rinse under cold water until cool.
- Slice the sliced pepperoni circles in half and separate slices.
- Mix together with pasta and chopped items, except the provolone cheese.
- Pour dressing over it all and mix well.
- Chill well.
- Add provolone cheese to salad before serving, otherwise it gets soggy.
- You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
- Some people like it moist, others on the drier side.
- This is guaranteed not to last long before it is completely devoured!
- Enjoy!