Food for Thought – May 30, 2017


For The Vista

We’ve just returned from Tunica, where winning hands and healthy food were in short supply! You just wouldn’t think it would be that difficult to make a nice salad, would you?

Fortunately, I’m still on a roll (so to speak) with my salads from my recent cooking class in FFG.

This one takes a bit of time and pre-planning, as there are lots of ingredients to chop, and it’s much better if you make it a couple of days ahead of time. But, beware, it makes a huge amount, so feel free to cut the recipe in half if you have a small group. Enjoy!

Perfect Pasta Salad

1 (1 lb) box tri-colored pasta

2 c chopped green peppers

2 c diced tomatoes                              1 1/2 c chopped red onions

1/2 lb cubed provolone cheese

1/2 lb sliced pepperoni

1/2 c sliced black olives

Note; I added a cup of cubed Honey-Baked ham one time I made this, and it was delicious!


3/4 c extra virgin olive oil                   3/4 c red wine vinegar

1/4 c sugar                           1 T oregano

1 tsp salt                              1/2 tsp pepper

Mix together dressing first and set aside until sugar is dissolved completely.


Cook pasta according to box directions and rinse under cold water until cool. Slice the sliced pepperoni circles in half and separate slices. Mix together with pasta and chopped items, except the provolone cheese. Pour dressing over it all and mix well.

Chill well (at least 1 day; 2 is better!)

Add provolone cheese to salad before serving, otherwise it gets soggy. You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.

Some people like it moist, others on the drier side.