Here is a great salad for those warm summer nights when it is too hot to eat anything warm!
You can make it up early in the day or even the day before and then just dish it out and eat.
I serve it as an entree! My hubby and our boys really love this salad.
This recipe came from one of my Taste of Home magazines several years ago and I make it quite often since it is such a hit....especially if there are meetings or school going on and we need a quick meal.
1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
16 ounces cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In
a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni
mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just
before serving if desired.
Yield: 16 servings.
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Age : 70
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