Ingredients

The following ingredients have 14 Servings
  • 16 ounces dry Pasta (used: Radiatore)
  • 1 cup diced assorted colored bell peppers
  • 1 cup halved pear tomatoes
  • 1 cup cubed Genoa Salami
  • 1 cup thickly sliced (then cubed Pepperoni)
  • 1 cup pitted Kalamata Olives
  • 1 cup crumbled Feta Cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup sliced green onions
  • 1/4 cup fresh basil (thinly sliced (chiffonade))
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup champagne vinegar
  • 1 clove garlic (minced)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instruction

  • Cook pasta according to package directions. Drain well and rinse with cold water; pour into large mixing bowl.
  • To the pasta in the mixing bowl, add bell peppers, tomatoes, salami, pepperoni, green onions and olives. Toss gently to combine.
  • For the Dressing:
  • In a jar with a tight fitting lid, combine all ingredients.
  • Shake well for about 30 seconds or until well combined.
  • To assemble:
  • Pour desired amount of dressing over pasta salad ingredients, gently stir to coat.
  • Taste pasta and adjust with more dressing, salt and pepper to taste.
  • Right before serving, stir in parmesan, feta cheese and fresh basil.
  • Serve immediately.