Shelly's Recipe

FUSILLI SALAD WITH SALAMI AND SUN-DRIED TOMATO VINAIGRETTE

Category: Pasta Salads

6 tbsp extra-virgin olive oil
1 (8-oz) jar oil-packed sun-dried tomatoes, drained, patted dry, and minced
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 clove garlic, minced
1 lb fusilli
8 oz salami or pepperoni, cut into 1/4-inch-thick matchsticks
8 oz provolone cheese, cut into 1/4-inch-thick matchsticks
1/2 cup kalamata olives, pitted and sliced
2 tbsp capers, drained and chopped
2 tbsp minced fresh parsley leaves

Whisk the oil, sun-dried tomatoes, vinegar, lemon juice, garlic, 1/2 tsp salt, and 1/2 tsp pepper together in a bowl large enough to hold the salad. Cook the fusilli in 4 quarts boiling water seasoned with 1 tbsp salt until tender, about 14 minutes. Drain the pasta thoroughly, and then toss while hot with the dressing. Refrigerate until chilled, about 30 minutes. Stir in the remaining ingredients. Season with salt and pepper to taste before serving. Serves 8 to 10

To Make Ahead: The salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.