Tuscan Pasta Salad
Ingredients:
- 2 oz box of Tri-Color Rotini pasta
- 1 c diced dry Italian Salami
- 3/4 c diced green pepper
- 3/4 c diced yellow pepper
- 1 2.25 oz can sliced black olives, drained
- 2 c diced Colby jack cheese
- 2 c multi-colored grape tomatoes, sliced diagonally
- Fresh finely grated Parmesan
Dressing
- 1/3 c The Olive Tap’s Tuscan Herb Olive Oil
- 1/4 c The Olive Tap’s Lambrusco Red Wine Vinegar
- 1 tbsp & 1 tsp The Olive Tap’s Bread Dipping Herbs
Directions:
Cook box of Tri-Colored Rotini Pasta in salted water until “al dente” by the box’s directions. While the pasta is cooking, dice salami, peppers, colby jack cheese and diagonally slice tomatoes. When draining pasta, run under cold water until cool, string gently. Carefully mix salami, peppers, drained olives, diced cheese and tomatoes.
In a mason jar combine dressing ingredients. Close mason jar and shake to combine. Pour over pasta mixture and mix. Transfer pasta salad to serving bowl. Cover the entire salad with the finely grated fresh parmesan and mix one more time. Chill until ready to serve.
**OPTIONS**
- Add cooked chilled diced chicken for a heartier pasta salad.
Makes 6 servings.
