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Italian Chophouse Pasta Salad


1/2 cup olive oil

3 tbsp red wine vinegar

1 tsp dijon

1 tsp Italian Chophouse

16 oz tri colored rotini

1 package salami diced (8-12 oz)

1 cup fresh mozzarella cubed

1 pint grape tomatoes halved lengthwise

1/2 cup sliced black olives

1/2 green bell pepper diced

1/2 orange bell pepper diced

1/2 red bell pepper diced

1/2 red onion diced

1/2 cup shredded parmesean cheese

3 tbsp Italian parsley chopped

1/2-1 tsp Italian Chophouse to sprinkle


Step 1

Combine 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dijon, and Italian Chophouse in a bowl, mix well to create dressing. Set aside in fridge

Step 2

Cook pasta according to al dente and directions and rinse under cold water when done

Step 3

Combine all ingredients and dressing in a large mixing bowl, tossing until well combined

Step 4

Refridgerate at least 1, but preferably 2 hours before serving

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