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Julie, a reader at the book club, sent me her Cold Pasta Salad recipe and she's inspired today's giveaway. Simply weigh-in on the question:
"Do you put salad dressing on after the salad is on the plate, or mix in the dressing with the lettuce and then serve?"
Enter your reply at http://www.emailbookclub.com/photo/giveaway.html And when you do, you'll also be entered in a drawing for a pair of very colorful salad servers.
Thanks for the recipe Julie...
Cold Pasta Salad
1 - 16 oz box tri-colored pasta, cooked then rinsed in cold water
In a large bowl, mix together:
1 green pepper, chopped
1 red pepper, chopped
1 bunch green onion, chopped (including green)
1 - 15 oz black olives, chopped
2-4 cups cooked chicken, cubed (I usually use 4)
1/2 package (7.6 oz) sliced pepperoni
In separate bowl, mix:
1/3 cup oil
2/3 cup red wine vinegar
1 tsp Italian seasoning
Pour dressing over pasta mix and coat well.
Add 1 package (2 cups) shredded 6-cheese Italian Cheese and mix well.
Refrigerate. Best if made day before serving.
Thanks for reading with me. It's so good to read with friends.