Ingredients
Pasta Salad:
1/4 – 1/2 cup diced hard salami (Applegate is gluten free)
1/2 C each: blanched broccoli, asparagus, sugar snap peas or English peas
1 Tbl. Pecorino Romano, grated or shaved
1/4 C Kalamata olives, pitted
1 Tbl. Capers
1 Tbl. Thinly sliced red onion
1/2 C Artichokes, quartered
2 C Farfalle/ bow tie or casserecce pasta by Jovial
1/4 C Manouri cheese crumbled, or feta (cow, goat or sheep)
Fresh ground pepper to taste
Slivered basil leaves to taste
Dressing:
1/3 C White balsamic vinegar
1/3 C Organic cold pressed unrefined olive oil
1/2 tsp. Celtic sea salt
Instructions
Method for Pasta Salad: Add all ingredients to salad bowl. Toss salad with salad dressing. Garnish with shaved or grated Pecorino cheese and slivered basil leaves.
Method for Dressing: Wisk together dressing ingredients. Pour a small amount of dressing onto pasta and toss. Add more dressing to your desired taste.