Shelly's Recipe

ITALIAN PASTA SALAD SUPREME WITH PRIMAVERA TOAST

Category: Pasta Salads

Pasta salad
12 oz tri-color rotini pasta (or your favorite small pasta), cooked according to package directions
1 cup green pepper, medium diced
1 cup red pepper, medium diced
2 fresh roma tomatoes, seeds removed, diced
1 Tbsp fresh garlic, chopped
3 Tbsp sundried tomatoes
1/2 cup fresh basil, chopped
1/2 lb Genoa salami, julienne cut
1/2 lb Capicola ham, julienne cut
1/2 cup roasted red peppers, medium diced
1/4 cup Parmesan cheese
1/4 cup Romano cheese
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
Salt and fresh ground black pepper to taste

Spread for toast
2 cups mayonnaise
1 green onions, thin sliced
1 Tbsp fresh garlic, chopped
1/2 cups Parmesan cheese
Paprika as needed

Misc
1 loaf Italian bread, sliced
Basil leaves
Spring mix lettuce greens
Grape tomatoes (as needed)

Preheat oven to 350.


Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.

Combine mayonnaise, green onions and garlic together in a separate bowl.

Toast Italian bread slices lightly. Turn bread over. Spread mayonnaise mixture on untoasted side. Sprinkle with Parmesan Cheese and paprika. Bake for 6-8 minutes or until lightly brown.

PLATING SUGGESTION

1.Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate.
2.Decorate plate with grape tomatoes and toast. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.