MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sopresetta Pasta Salad
Categories: Pasta, Salad
     Yield: 1 Salad

MMMMM--------------------------DRESSING-------------------------------
 2 1/4 oz Carlic
 1 1/2 c  Olive oil
   2/3 c  Red wine vinegar
     2 ts Dry mustard
   1/4 ts Ground fennel
     1 ts Black pepper
     1 tb Kosher salt
   1/2 ts Celery seed
     1 ts Fennel seed
     1 ts Dry thyme
     1 tb Dried basil

MMMMM---------------------------SALAD--------------------------------
     1 lb Mozzarella; cubed
     1 lb Provolone; cubed
     4 oz Romano
   1/2 lb Sopresetta; cubed
     1 lb Genoa salami; cubed
   1/2 lb Onion; chopped
   3/4 lb Green pepper; chopped
     4 oz Baby carrots; sliced
     6 oz Black olives; drained and
          -sliced
     6 oz Green olives; drained and
          -sliced
     1 c  Curley parsley; culled,
          -chopped rough
     2 c  Fresh tomatoes; chopped
    32 oz Rotinni

 In mixing bowl, whisk dressing ingredients together. Set aside.

 Prepare remaining ingredients and set aside, reserving tomatoes.

 Cook pasta for about 7 minutes. (Slightly undercooked.)

 Drain well and transfer to a large mixing bowl. Drizzle dressing all
 over pasta.

 Gently toss to coat. Add remaining ingredients, (except tomatoes)
 toss to mix.

 Do not overwork or pasta will break. Transfer to appropriate size
 serving bowl.

 Spread the tomatoes evenly over salad. Cover tightly and refrigerate
 overnight.

 Recipe by Lou DeCruss

 Recipe FROM: <https://web.archive.org/web/20170327130456/
 http://recfoodcooking.org/sigs/Lou Decruss/
 Sopresetta Pasta Salad.html>

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