Italian Pasta Salad
Springtime Italian Pasta Salad (gluten free)
¼ – ½ Cup diced hard salami (Applegate is gluten free)
½ C each: blanched broccoli, asparagus, sugar snap peas or English peas
1 Tbl. Pecorino Romano, grated or shaved
¼ C Kalamata olives, pitted
1 Tbl. Capers
1 Tbl. Thinly sliced red onion
½ C Artichokes, quartered
2 C Farfalle/ bow tie or casserecce pasta by Jovial
¼ C Manouri cheese crumbled, or feta (cow, goat or sheep)
Fresh ground pepper to taste
Slivered basil leaves to taste
Add all ingredients to salad bowl. Toss salad with salad dressing. Garnish with shaved or grated Pecorino cheese and slivered basil leaves.
Pasta Salad Dressing:
1/3 C White balsamic vinegar
1/3 C Organic cold pressed unrefined olive oil
½ tsp. Celtic sea salt
Wisk together dressing ingredients. Pour a small amount of dressing onto pasta and toss. Add more dressing to your desired taste.
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