Bow Tie Pasta Salad
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Serves 20 people is using as a side dish.
1 pound box medium-size bow-tie pasta
Carrots, peeled, diced or cut into strips or coins
Grape tomatoes, cut in half
16-ounce bag cubed cheddar cheese
1 small bag sliced pepperoni
1 small can medium black olives, drained
1 small jar green olives, drained
1 medium red onion, diced
16-ounce can stewed tomatoes
1 1/2 cups white vinegar
1 1/2 cups sugar
1 1/2 cups liquid vegetable shortening
1 package Good Seasons Italian Dressing
Cook pasta according to directions on the package. When done, rinse in cold water and drain.
In a large bowl, mix the vegetables, cheese, pepperoni, olives, onion and bow-tie pasta together.
Blend the stewed tomatoes, vinegar, sugar, liquid shortening and Good Season Italian Dressing in a food processor until emulsified. Coat the pasta mixture with the dressing, not using all the dressing.
Refrigerate overnight; stir well in the morning and add the rest of the dressing as needed. Stir well before serving.
Diane Lindberg, Andover