Ingredients
- 12 lb tomato basil penne (or any other pasta)
- 12 medium green pepper
- julienned
- 12 medium onion
- julienned
- 12 head fresh broccoli
- cut into florets
- 3 ounces about 1/2 cup diced pepperoni
- 12 cup sliced black olives
- 14 cup pepperoncini pepper
- 6 large garlic cloves
- minced
- 12 cup balsamic vinegar
- 12 cup olive oil (EVOO)
- 2 -3 tablespoons Tabasco garlic pepper sauce
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 12 cup freshly grated parmesan cheese
Instructions
- 1.
- Cook pasta in pot of rapidly boiling salted water until al dente (about 8-10 minutes.)
- Drain.
- 2.
- Combine all salad ingredients in a large bowl.
- In a separate bowl, combine all dressing ingredients and mix well.
- 3.
- Pour 1/2 of dressing into salad bowl, toss and refrigerate overnight.
- 4.
- Serve the next day on a bed of radicchio and garnish with fresh basil, ground pepper and remaining dressing to taste.
← Back to all recipes