Pasta Salad

By karen1

Ingredients

• 12 ounces tri-color fusilli
• 1 cup Extra Virgin Olive Oil
• 1 red bell pepper, cut into matchsticks
• 1/3 cup balsamic vinegar
• 1 yellow bell pepper , cut into matchsticks
• 2 tablespoons Dijon mustard
• 1/2 pint cherry tomato, halved or quartered
• 1/2 teaspoon dried oregano
• 1/2 cup oil-packed sun-dried tomatoes, chopped and drained
• 1 - 2 tablespoons oil from the sun-dried tomatoes
• 1/3 pound Genoa salami, cut into matchsticks
• salt and pepper, to taste
• 1/2 pound pepperoni, cut into matchsticks
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, shredded
• Cook pasta until al dente, rinse with cold water, and drain again. Thoroughly blend together the dressing ingredients, either by hand or in a blender or food processor. In a large bowl, toss together the salad ingredients and the dressing. Refrigerate at least 1 hour. Just before serving, toss again and adjust seasonings if necessary.

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook pasta until al dente, rinse with cold water, and drain again. Thoroughly blend together the dressing ingredients, either by hand or in a blender or food processor. In a large bowl, toss together the salad ingredients and the dressing. Refrigerate at least 1 hour. Just before serving toss again and adjust seasonings if necessary.