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Ingredients
- 16 ounces dry Pasta used: Radiatore
- 1 cup diced assorted colored bell peppers
- 1 cup halved pear tomatoes
- 1 cup cubed Genoa Salami
- 1 cup thickly sliced then cubed Pepperoni
- 1 cup pitted Kalamata Olives
- 1 cup crumbled Feta Cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup sliced green onions
- 1/4 cup fresh basil thinly sliced (chiffonade)
- Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup champagne vinegar
- 1 clove garlic minced
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta according to package directions. Drain well and rinse with cold water; pour into large mixing bowl.
- To the pasta in the mixing bowl, add bell peppers, tomatoes, salami, pepperoni, green onions and olives. Toss gently to combine.
- For the Dressing:
- In a jar with a tight fitting lid, combine all ingredients.
- Shake well for about 30 seconds or until well combined.
- To assemble:
- Pour desired amount of dressing over pasta salad ingredients, gently stir to coat.
- Taste pasta and adjust with more dressing, salt and pepper to taste.
- Right before serving, stir in parmesan, feta cheese and fresh basil.
- Serve immediately.