Emmentaler Switzerland Pasta Salad

Ingredients

• 8 oz Emmentaler Switzerland cheese, diced
• ¾ cup hard salami, diced
• ⅓ cup sun-dried tomatoes in olive oil, drained and chopped
• 1 green pepper, diced
• 4 scallions, chopped
• 4 tbsp fresh parsley, minced
• 1 lb tri-color spiral shaped pasta
• 1 tsp salt
• 1 tsp freshly ground pepper
• ½ cup dressing olive oil
• 3 tbsp dressing red wine vinegar
• ½ tsp dressing dried oregano
• ½ tsp dressing dried basil
• ½ tsp dressing freshly ground black pepper
• ½ tsp dressing sugar
• 1 tsp dressing salt
• 2 clove dressing garlic, crushed

Method

1. Cook the pasta according to the instructions on the package, until al dente. Drain and rinse with cold water until the pasta is cool. Drain well and place into a large mixing bowl. Add the remaining salad ingredients, and mix well to combine.
2. Mix all dressing ingredients together, and pour the dressing over the salad. Toss the salad mixture to coat with dressing.
3. Cover and chill for at least one hour to let the flavors blend. May be served chilled or at room temperature. Makes six to eight servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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