Ingredients
| 1/2 lb. | farfalle or | | rotelle pasta | | 1/4 cup | olive oil | | 1-1/2 tbsp. | red wine vinegar | | 2 | peperoncini, minced ** | | 2 cloves | garlic, minced | | 1 | scallion, thinly sliced | | 2 tbsp. | chopped parsley | | Salt and freshly ground black pepper | | 1 | tomato, seeded and cut into 1/2-inch dice, with juice reserved | | 1/2 cup | diced green bell pepper | | 1/4 cup | coarsely chopped pitted green olives | | 1 oz. | sliced hard salami, cut into thin strips | | 1 oz. | sliced provolone, cut into thin strips | | 3 cups | shredded romaine lettuce |
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Instructions
Cook the pasta according to directions. Drain well. Meanwhile, in a large bowl whisk together the oil, vinegar, peperoncini, garlic, scallion and parsley. Season to taste with salt and pepper. Add the dressing to the warm pasta; toss well and set aside for 20 minutes to allow the pasta to cool and absorb some of the dressing. Add the tomato, green pepper, olives, salami and provolone to the pasta and gently mix. To serve, line individual plates with the lettuce and top with the pasta salad.
Author's Comments
**peperonicini is a type of pickled pepper. They are available in the under the Progresso brand.
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