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Italian Pasta Salad

A refreshing pasta salad using Frantoia Italian Extra Virgin Olive Oil and Wild Garlic Herb Seasoning mixed with fresh veggies, salami and pecorino cheese.

Italian Pasta Salad

Cook time


Serving size



  • 1 Pasta Rock
  • 1/2 lb. Orecchiette Pasta
  • 1 tsp. Mustard
  • 1 tbsp. Wild Garlic Dried Herb Blend
  • 6 tbsp. White Balsamic Vinegar
  • 6 tbsp. Frantoia Italian Extra Virgin Olive Oil
  • 2 cups Broccoli Florets
  • 2 Carrots
  • 1/4 lb Salami
  • 1/4 cup Provolone Cheese cut into 1/4" cubes

Quick Tip

Recipe Preparation

  1. 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.
  2. 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.
  3. Cube into bite-size pieces the broccoli, carrots, salami, and pecorino cheese. Toss the meat and veggies with the cooked pasta and dressing.
  4. Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.

Instruction Notes

If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.

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