Pasta Salad with Salami and Provolone

You may have noticed that I haven’t been around much this week. You didn’t? Oh, all right then. It’s just been a bit of a hectic week one way and another. I’ve been working on an article for a kid’s history magazine about the Black Death of 1347 – 1351. It’s taken some wrangling, as how do you write about the Bubonic Plague without making it too gruesome for the kiddywinks? I’ve also had to do some more work on my book, no more rejections this week. (Yippee!)

Thursday I had to go and renew my driver’s license. What a nightmare that was, and I still didn’t get my license. (Spit!) I’ll post about that on my other blog though.

Then there have been things needed doing around the house, which are always at the bottom of my to-do list, as you’ll notice if you ever visit, housework is not my forte. My office ought to carry a health warning.

And on top of all this, it’s been hotter than a camel’s crotch in the Sahara around here, and set to get even hotter next week. Roll on October.

And, of course, there are all those dinners to be made. I tried one of Pam’s recipes this week, Portobello and Havarti Burgers with Caramelized Onions. I’m so glad I did because they were delicious. Mick said he liked them better than beef burgers. High praise indeed if they trounced my Cheesy Dribblers off the menu. No photos though, we were too busy tucking in. If you want to try them yourselves you’ll find them at: http://fortheloveofcooking-recipes.blogspot.com/
Anyway, tonight I’m having a night off; we’re going to have a pizza that someone else has made, (hurray).

So, without further ado, on with the recipe.

Pasta Salad with Salami and Provolone




Ingredients:

8 ounces 3 color rotini pasta
1 beefsteak tomato, cut into chunks
½ cup red onion, chopped
½ red or green pepper, deseeded and chopped
12 black olives, halved
2 ounces provolone cheese, cubed
¼ lb. Genoa salami, cut into quarters
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
Black pepper, to taste
2 tablespoons olive oil
2 tablespoons red wine vinegar
(Use Italian salad dressing instead of oil and vinegar, if you prefer)
2 tablespoons Parmesan, shredded (optional)

• Cook pasta according to package directions until al dente. Drain into a colander, rinse with cold water and drain.
• In a large salad bowl combine pasta with all other ingredients, drizzle with oil and vinegar and toss to coat.
• Cover and chill in refrigerator for 20 minutes. Top with parmesan before serving, if you like.