Ingredients

The following ingredients have 4 Servings
  • 1 lb. farfalle pasta (bow ties or pasta of choice, cooked according to directions.)
  • 8 oz. grape tomatoes halved.
  • 1/2 purple onion sliced
  • 1/2 cup sliced Kalamata olives.
  • 1/2 cup sliced Genoa Salami
  • 1 cup cubed fresh mozzarella cheese.
  • 1 small jar peperoncini (drained)
  • freshly ground pepper
  • 1 bottle favorite Italian white vinaigrette or make your own.
  • 10 fresh basil leaves sliced into ribbons (chiffonade.)

Instruction

  • Made the pasta according to directions. Make sure not to overcook. Drain and put the pasta in a large bowl. Add a bit of the dressing to prevent sticking. The pasta will absorb more liquid as it's in the refrigerator.
  • Layer the ingredients one on top of each other. When all of the ingredients are in the bowl pour more dressing on top and mix well. Grind some pepper over the salad. Sprinkle the basil ribbons over the ingredients. Mix again. It's better to add a little at a time and check the amount before serving. You don't want the salad overloaded with dressing.
  • Wrap the bowl with plastic wrap and place in refrigerator.
  • When ready to serve, check to see if it has enough dressing. Add more to your taste.
  • Garnish with basil.