Prep Time:
30 minutes
Cook Time:
10 minutes
Serving Size:
Ingredients
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)
Ingredients
PASTA SALAD
2 lbs tri-color rotini pasta (or your favorite small pasta), cooked according to package directions
2 cups green bell pepper, medium diced
2 cups red bell pepper, medium diced
4 fresh roma tomatoes, seeds removed, diced
2 Tbsp fresh garlic, chopped
6 Tbsp sundried tomatoes
1 cup Fresh Basil, chopped
1 lb Genoa salami, julienne cut
1 lb Capicola ham, julienne cut
1 cup roasted red peppers, medium diced
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 1/2 cup extra virgin olive oil
1 1/2 cup balsamic vinegar
Salt and fresh ground black pepper to taste
SPREAD FOR TOAST
4 cups mayonnaise
2 green onions, thin sliced
2 Tbsp fresh garlic, chopped
1 cups Parmesan cheese
Paprika as needed
MISC
2 loaf Italian bread, sliced
Basil leaves
Spring mix lettuce greens
Grape tomatoes (as needed)
Ingredients
PASTA SALAD
3 lbs tri-color rotini pasta (or your favorite small pasta), cooked according to package directions
3 cups green bell pepper, medium diced
3 cups red bell Pepper, medium diced
6 fresh roma tomatoes, seeds removed, diced
3 Tbsp fresh garlic, chopped
9 Tbsp sundried tomatoes
1 1/2 cup fresh basil, chopped
1 1/2 lb Genoa salami, julienne cut
1 1/2 lb Capicola ham, julienne cut
1 1/2 cup roasted red peppers, medium diced
3/4 cup Parmesan cheese
3/4 cup Romano cheese
2 1/4 cups extra virgin olive oil
2 1/4 cups balsamic vinegar
Salt and fresh ground black pepper to taste
SPREAD FOR TOAST
6 cups mayonnaise
3 green onions, thin sliced
3 Tbsp fresh garlic, chopped
1 1/2 cups Parmesan cheese
Paprika as needed
MISC
3 loaf Italian bread, sliced
Basil leaves
Spring mix lettuce greens
Grape tomatoes (as needed)
Procedures
Pre-heat oven to 350ºF.
- 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
- 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.
- DECORATE plate with grape tomatoes and toast. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.