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Ingredients
- 1/4 cup (50 mL) grated Parmesan cheese
- 1/4 cup (50 mL) extra-virgin olive_oil
- 1/4 cup (50 mL) red_wine_vinegar
- 2 tbsp (25 mL) Dijon_mustard
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 3 oz (90 g) thinly sliced salami
- 3/4 cup (175 mL) kalamata_olives, pitted
- 2 cups (500 mL) grape or cherry_tomatoes
- 6 cups (1.5 L) penne pasta (1-1/2 lb/750 g)
- 3/4 cup (175 mL) chopped roasted sweet red pepper
- 1/2 cup (125 mL) chopped fresh basil or parsley
Details
Servings 12
Adapted from canadianliving.com
Preparation
Step 1
In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside.
Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.
Add salami, olives, tomatoes and red pepper; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add basil; toss again.
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