Italian Pasta Salad

Name: Italian Pasta Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pasta Rock; ½ 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; ¼ lb Salami; ¼ cup Provolone Cheese, cut into ¼" cubes

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Author:

Olivelle

Servings

Prep Time

30 minutes

Cook Time

0 minutes

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

Ingredients

1 Pasta Rock
½ 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
¼ lb Salami
¼ cup Provolone Cheese, cut into ¼" cubes

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Directions

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