A classic, light pasta salad featuring Italian dressing. I much prefer it to a the heavy mayo-based varieties. Fast, simple, and easy to make in bulk for parties.
10.10.20 Made as written with the exception of using swiss instead of Monterey Jack (what I had on hand). This certainly has a lot going on, and if I make again, I’d use either pepperoni or salami, but don’t think both are needed. Rather than mix in the feta, I just sprinkled it over the top (primarily for presentation). Fair amount of prep work involved in chopping and slicing, but the Italian dressing was a nice change of pace. Thanks for sharing your recipe.
Read More10.10.20 Made as written with the exception of using swiss instead of Monterey Jack (what I had on hand). This certainly has a lot going on, and if I make again, I’d use either pepperoni or salami, but don’t think both are needed. Rather than mix in the feta, I just sprinkled it over the top (primarily for presentation). Fair amount of prep work involved in chopping and slicing, but the Italian dressing was a nice change of pace. Thanks for sharing your recipe.
