Kitchen Sink Pasta Salad

Source: Cooks Recipes

4 ounces linguine 
4 ounces Farfalle (bow tie pasta) 
4 ounces Rotini 
4 ounces wagon wheel or shell macaroni 
1 large cucumbers, peeled, seeded and chopped 
1 cups chopped green bell pepper (or red or yellow or combination) 
1 cups chopped celery 
1/2 cup fresh broccoli flowerets 
1/2 cup fresh cauliflower flowerets 
1/2 cup chopped fresh flat-leaf parsley 
1/4 pound salami, cubed 
1/4 pound cooked ham, cut into thin strips 
4 ounces mozzarella cheese, cubed 
1/2 cup freshly grated Parmesan cheese 
2/3 cup chopped red onion 
1 (2-ounce) can sliced ripe olives, drained 
1/4 cup toasted almond slivers 
1 teaspoon salt 
Freshly ground pepper to taste 
Herb-Garlic Vinaigrette (recipe follows) 
2 plum tomatoes, coarsely chopped 
1 hard-cooked egg, chopped 

Cook pastas according to package directions, preferably al dente (firm to the bite). Rinse with cold water; drain well. 

Combine pastas and next 16 ingredients in a large bowl and toss. Pour half of Herb-Garlic Vinaigrette over pasta mixture; toss to coat. Cover and refrigerate for at least 8 hours. Cover and refrigerate remaining vinaigrette. 

To serve, pour remaining vinaigrette over pasta salad; toss gently. Top salad with chopped tomato and egg. 

Makes 12 servings.


Herb-Garlic Vinaigrette

1 cup olive oil 
1/3 cup red wine vinegar 
1 tablespoon water 
1 garlic clove, finely minced 
1 teaspoon dried Italian seasoning, crushed 
1/2 teaspoon sugar 
1/4 teaspoon salt 
1/8 teaspoon pepper 

Combine all ingredients in a jar; cover tightly, and shake vigorously. 
Makes 1 1/2 cups.