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Turkey Salami and Pasta Salad Vinaigrette
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AmountIngredient
2 Pounds  artichokes, cooked
2 Pounds  black ripe olives, sliced
1 Tablespoon  capers, drained
1-3/4 Pounds  carrots, 1/4-inch dice
2-1/4 Pounds  celery, 1/4-inch dice
4 Teaspoons  dried basil
2 Cups  fresh parsley, tightly packed
2 Cloves  garlic
1/4 Cup  garlic powder
5 Bunches  leaf lettuce, washed and dried
2/3 Cup  olive oil
12 Ounces  onions, 1/4-inch dice
1/2 Cup  Parmesan cheese, grated
1 Bunch  parsley, washed and dried
1/8 Teaspoon  pepper
1 Pound  rotini, raw
4 Pounds, 11 Ounces  TURKEY SALAMI
1 Pint  vegetable oil
1 Tablespoon  white pepper, ground
8 Ounces  white wine vinegar




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