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Categories:
salad dressing olive oil lemon juice Italian seasoning kosher salt ground pepper garlic Parmesan cheese red onion Salad tomato pepperoni olives queso ranchero garlic Pasta jumbo pasta kosher salt water
Viewed: 58 - Published at: 2 years agoIngredients
- Salad Dressing
- 1/4 cup olive oil
- 1 1/2 teaspoons lemon juice
- 1 teaspoon italian seasoning
- 1 pinch kosher salt
- 2 pinches fresh ground pepper
- 1/2 teaspoon minced garlic
- 2 1/2 tablespoons parmesan cheese
- 1/4 mild red onion, sliced thinly
- Salad
- 1 large head green leaf lettuce
- 1 cup chopped tomato
- 1/4 lb thinly sliced pepperoni
- 2 (4 ounce) cans sliced olives
- 1/2 lb queso ranchero or 1/2 lb feta
- garlic salt
- Pasta
- 1 (12 ounce) package jumbo pasta shells
- 1 tablespoon kosher salt
- 4 quarts water
Method
- 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.
