This is best when made the day before and left to marinate with half the dressing overnight, IF you can resist waiting! BHL
Yield: 6-8 servings
1/2 pound (1/2 box) pasta such as seashells or orrechiete, but use what you have on hand
4 ozs your choice: pepperoni or Genoa salami or ½ and ½, chopped (To cut down on fat, I used turkey pepperoni and so far, haven't found a turkey salami)
1/4 lb Asiago cheese, diced
1 clove garlic, smashed and minced
3 sliced green onions, root end removed, white only or 1 Tbsp of purple onion, chopped
1/2 (6 ounce) can black olives, drained and sliced
1 red, green, yellow, or orange or a combination of bell peppers, diced
1/2 pint cherry tomatoes sliced in half
3 Tbsp Flying Olive Sicilian Lemon Balsamic or Flying Olive Balsamic Vinegar of Choice
3 Tbsp Tuscan Herb EVOO, Flying Olive EVOO of choice, or a Flying Olive Dipping Oil (NOTE: Try your dressing before you pour it on. I use a combination of a garlic-based oil or dipping oil with another Flying Olive Oil or the garlic is too intense!)
1 tsp freshly chopped oregano or 1 Tbsp dried oregano
½ tsp freshly chopped Italian parsley or 1-1/2 tsp dried parsley
1-1/2 tsp grated Parmesan cheese, if desired
Salt of the Earth sea salt *such as Little Italy, Mediterranean Memories, or Arrabiatta di Roma (a little spicy, use sparingly or mix with another), or plain sea salt of choice and freshly ground black pepper to taste
Basil leaves for garnish, if desired
A drizzle of Flying Olive 18 Year Traditional Balsamic, if desired
Cook the pasta in a large pot of salted boiling water until al dente (about 1-2 minutes less than suggested on box). Drain, and set aside to cool.
In a large bowl, combine the salami/ pepperoni, Asiago cheese, onion, black olives, bell pepper, and tomatoes. When cool, add the pasta and toss gently.
Mix the Flying Olive Sicilian Lemon Balsamic with the Flying Olive Extra Virgin EVOO of Choice. I like to shake them in a jar to make it easier to save half for the next day. Add the oregano, parsley, Parmesan cheese, and salt and pepper. Pour ½ of the dressing (about 3 Tbsp) over the pasta salad. Mix. Cover the bowl and chill it overnight. Before serving, pour the remaining dressing over the salad, and mix well. Add more salt and pepper, EVOO, and Balsamic to taste. I like to drizzle just a little 18 Year Balsamic over the salad before serving, and garnish with a basil sprig.
Submitted by Barb L.
*Available in the Eastgate Store