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Pasta Salade Riviera Recipe

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This recipe for Pasta Salade Riviera is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package tri-colored pasta, cooked and drained
1 can hearts of palm, drained and sliced in rounds
1 can artichoke hearts, drained and quartered
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow pepper
1 can halved ripe olives
1 jar halved pimiento-stuffed olives
8 ounces provolone cheese, shredded or cubed
12-18 cherry or grape tomatoes, halved

Vinaigrette Dressing:
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
1/4 cup wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper
Directions:
Directions:
Combine all salad ingredients in a large bowl. Add dressing and mix well. Refrigerate at least one hour prior to serving.

For the Vinaigrette Dressing, combine all ingredients in a jar and shake vigorously. Pour atop salad and stir.

 

 

 

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