Ingredients

The following ingredients have 5 Servings
  • 3/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon shallots (finely minced)
  • 1 tablespoon fresh garlic (minced)
  • 2 tablespoons dijon mustard
  • 1 1/2 tablespoon dried Italian Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces Rotini pasta
  • 15 ounce bag romaine lettuce (torn into bite-sized pieces)
  • 1 10-ounce container grape tomatoes, cut in half
  • 1/4 small red onion (thinly sliced)
  • 1/2 red bell pepper (julienned)
  • 1/2 cup basil leaves (julienned)
  • 1 15-ounce can garbanzo beans (drained and rinsed)
  • 8 ounces Mozzarella (shredded or diced into 1/4 inch cubes)
  • 8 ounces Genoa salami (diced into 1/4 inch cubes)
  • 1 cup green olives (pitted and drained)
  • 1 cup black olives (pitted and drained)
  • 1/2 cup Pepperoncini Peppers (Sliced, and Drained)
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Whisk together vinaigrette ingredients in a small bowl until well combined.
  • Cook the Rotini in well salted water, according to package instructions. Drain well.
  • While the pasta is still warm, toss it with 1/2 cup vinaigrette in a salad bowl large enough to accommodate the finished salad.
  • When the pasta has cooled to room temperature, add the rest of the salad ingredients. Drizzle vinaigrette over salad, to taste, and toss well. Adjust seasoning and serve immediately.