1 (1 lb) tricolor pasta
2 cups chopped green pepper
2 cups tomato cubes
1 1/2 cup chopped red onions
1/2 pound cubic provolone cheese (optional)
1/2 lb pepperoni slices
1/2 cup chopped black olives
3/4 cup extra virgin olive oil
3/4 cup red Pomegranate wine (this brand is excellent in this dish)
1/4 cup sugar
1 tablespoon thyme
1 teaspoon salt
1/2 teaspoon pepper
Mix the mixture first and set it aside until the sugar is completely dissolved.
Cook pasta according to the directions of the box and rinse under cold water until cooled.
Cut the sliced ??pepperoni slices in two separate slices.
Mix with pasta and chopped, except for Provolone cheese.
Pour the sauce over and mix it well.
Add Provolone cheese to salad before serving, otherwise it becomes wet.
You may have to add more red wine vinegar or olive oil to get the desired consistency.
Some people like it wet, others are on a drier side.
This is guaranteed so that it doesn’t last long before it is completely devoured!
If you like this recipe please enjoy and share!