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Print this Recipe    Pasta and Salami Salad

Better than the Deli\'s Salad!!!!

1 box of pasta shells, or small pasta - may use the multic-colored pasta, wagon-wheels, etc.

1 cup halved cherry tomatoes1 cup halved ripe olives1 block (about 6-8 oz) pf mozzarella cheese cut in thin strips or tiny cubes
4 oz salami cut into thin strips
1/2-1 green pepper
1/2-1 red pepper
4 green onions, sliced
Dressing:1/4-1/3 cup vegetable oil
3 Tbsp cider or red wine vinegar
1 tsp salt
1 tsp dried basil
1 ts[ dried oregano
1/4-1/2 tsp garlice powder


Cook pasta according to directions on bag or box. Drain, and rinse in cold water.Place pasta in large bowl. Add the next 7 ingredients

In a jar with tight lid, combine dressing ingredients and shake well.

Pour dressing over salad, and toss to coat.

Chill until time to serve.

Serves 8 people well.3 Tbsp skim smilk
1/4 tsp salt
1/8 tsp freshly ground pepper
Pinch of Dried Basil
2 Sprigs Parsley, chopped
2 Tbsp Grated Parmewsan Cheese
1 tsp butter or margarine, melted
1/2 C cooked diced ham
1/2 tsp lemon juice
4 oz. part skim millk mozzarella cheese, cubed

Preheat oven to 450 degrees f.

Saute mushrooms in 1 tsp butter or margarine for 2 to 3 minutes, or until barely tender. Beat eggs with a fork until light and foamy. Add milk, salt, pepper, basil, parsley, and 1 Tbsp. Parmesan Cheese. Mix well.

Spray large (app. 10 inch) skillet (ovenproof) with a non-stick shortening and brush with melted butteror margarine.

Heat skillet until you can put a drop of water onto it and have it almost immediately popand disappear.
br>Pour egg mixture into skillet. Cook over low heat until eggs become set or lightly firm on top.

Sprinkle with mushrooms, ham, remaining parm. cheese, lemon juice, and mozzarella cheese.

Put skillet in oven, and bake until cheese melts - should take about 5 minutes. Serve immediately. Serves 4.

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