Ingredients
Salad
·
1 pound penne pasta or
similar
·
3 slices Genoa salami cut 1/2 inch
thick pieces and cubed
·
1 cup halved pepperoni slices
·
1 cup mild banana pepper slices,
roughly chopped
·
1 cup halved black olives
·
8 ounce fresh mozzarella, cubed
·
1/2 cup julienne cut sun-dried
tomatoes
·
1/2 cup chopped red onion
·
1/2 cup freshly chopped basil
·
2 tablespoons grated Parmesan
cheese
·
pinch red pepper flakes optional
Dressing
·
1/2 cup red wine vinegar
·
2 tablespoons grated Parmesan
cheese
·
1 tablespoon Italian seasoning
·
2 teaspoons sugar
·
1/2 teaspoon garlic powder
·
1/4 teaspoon celery seed
·
3/4 cup extra virgin olive oil
·
Salt and pepper to taste
Instructions
Salad
1.
Cook pasta according to package
instructions.
2.
Drain under cold water. Set aside to cool.
3.
Once pasta has cooled, add pasta to a large
bowl along with remaining salad ingredients.
4.
If not serving the salad right away, chill
salad until ready to serve.
Dressing
1.
Add all the dressing ingredients except for
the olive oil in a blender or food processor.
2.
While machine is running slowly stream in
olive oil.
3.
Continue to blend until combined.
4.
Season dressing with salt and pepper.
5.
When ready to serve toss pasta salad with
dressing.
6.
Season pasta salad with additional salt and
pepper to taste.
Make dressing ahead of time to allow the
flavors to really blend together. When ready to serve pour most of the dressing
over salad. Toss to coat. Add additional dressing if needed - Tricia