A refreshing pasta salad using Frantoia Italian Extra Virgin Olive Oil and Wild Garlic Herb Seasoning mixed with fresh veggies, salami and pecorino cheese.
March 7, 2019 by Olivelle
Italian Pasta Salad with A Classic Vinaigrette
Recipe created for
Olivelle
Main ingredient
Frantoia Italian Extra Virgin Olive Oil
Cook time
30 Minutes
Serving size
4-6 Servings
Ingredients
Ingredients
1 Pasta Rock
1/2 lb Artisan Pasta
1 tsp Mustard
1 tsp Herb Seasoning (Wild Garlic or Bruschetta)
2 tbsp Vinegar (Prosecco or White Balsamic)
2 tbsp Frantoia Italian Extra Virgin Olive Oil
1 cup Broccoli
2 Carrots
1/4 lb Salami
1/4 cup Pecorino Cheese
Recipe Preparation
Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
To make the dressing, whisk together the mustard, herb seasoning blend and vinegar in a small-medium sized bowl. While whisking, slowly drizzle in the olive oil.
Cube into bite size pieces the broccoli, carrots, salami, and pecorino cheese. Toss the meat and veggies with the cooked pasta and dressing.
Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.
