Receta Three Cheese Italian Pasta Salad
Three Cheese Italian Pasta Salad
This is a great make ahead salad that is terrific to serve to company or take to a potluck. It's on my catering menu and it's everyone's favorite!
You can add additional ingredients to suit your taste such as: slice ripe olives, zucchini, thinly sliced, chopped green pepper, etc. - make it your own!
- 1 lb. package tricolor fusilli pasta (any pasta will do)
- 6 oz. genoa salami, cubed
- 6 oz. provolone cheese, cubed
- 1 12 oz. jar Cento marinated Roasted Red Peppers (with EVOO and garlic cloves) including liquid
- 1 8 oz. container fresh bocconcini mozzarella
- 1 cup grape tomatoes, halved
- 1/4 cup fresh parsley, minced
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 cup olive or vegetable oil (I use vegetable oil - the red peppers have extra virgin olive oil)
- 1/2 cup red wine vinegar
- 1 garlic clove, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Salt and pepper to taste
- Shaved Parmigiano for garnish
Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 7 ingredients. I use all the liquid in the jar of roasted red peppers as well as the marinated garlic clove. Just chop into bite size pieces and add to pasta. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with shaved Parmigiano.
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