By Chef Sheila Brockman
1 box ditalini or other small pasta of choice
4 Roma tomatoes, diced into small pieces
1 bunch green onions or scallions, tops removed, sliced thin
¾ cup Flying Olive Tuscan Herb Extra Virgin Olive Oil
½ cup Flying Olive Honey Ginger Balsamic Vinegar
8 ozs Tuscan salami, sliced fine and then diced into small pieces
Kosher salt to taste
Cook pasta according to package directions, taking care not to overcook. Drain. Mix Flying Olive Tuscan Herb EVOO and Honey Ginger Balsamic Vinegar. Pour over pasta. Stir well. Add other ingredients. I f you have the time, let it sit overnight in the refrigerator to blend flavors.
Taste before serving and add kosher salt but not pepper!
Use Garlic and Basil Extra Virgin Olive Oils instead of products mentioned above, leaving out the salami.