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Categories:
macaroni olive oil oregano parsley basil chili powder garlic salt tomatoes red onion pepperoni slice cheese Parmesan cheese
Viewed: 64 - Published at: 3 years agoIngredients
- 1 lb corkscrew macaroni
- 12-23 cup olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 12 teaspoons dried basil
- 1 12-2 tablespoons chili powder
- 2 -2 12 tablespoons garlic powder
- 1 12 teaspoons salt and pepper
- 1 large tomatoes, seeded and chopped
- 12 large red onion, chopped
- 1 cup quartered pepperoni slice
- 6 ounces monterey jack cheese, cubed
- 34 cup finely grated parmesan cheese
Method
- Make the pasta according to directions on the back of the box or bag.
- Drain and rinse under cold water until the pasta is cold itself.
- In a large pasta bowl, combined all the ingredients except the pasta and toss until mixed.
- Add the pasta and toss until mixed.
- Cover and refrigerant over night or at least 6 hours before serving.
- (Chef's Note: Feel free to add or take away the amount of spices, vegetables, or cheese in this dish to suit your own taste; that's what pasta salad is all about!)
- ENJOY.
