Italian Pasta Salad with Classic Vinaigrette

December 20, 2017

Serves 2-4


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



1 Pasta Rock*

1/2 lb Artisan Pasta*

1 tsp Mustard*

1 tsp Herb Seasoning (Wild Garlic or Bruschetta)*

2 Tbsp Vinegar (Prosecco or White Balsamic)*

2 Tbsp Frantoia Italian Extra Virgin Olive Oil*

1 cup Broccoli

2 Carrots

1/4 lb Salami

1/4 cup Pecorino Cheese


*Available at The Pantry




1. 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.

2. 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.

3. Cube into bite size pieces the broccoli, carrots, salami, and pecorino cheese. Toss the meat and veggies with the cooked pasta and dressing.

4. Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.






















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