Serves 1
Directions
- 1Add pasta to a wooden bowl.
- 2Add provolone, parmigiano reggiano and salami.
- 3Add cucumbers, olives, and pepperoncini.
- 4Add roasted red peppers and red onion.
- 5In a separate bowl, add olive oil, balsamic vinegar, mayo, and Italian seasoning.
- 6Add a squeeze of fresh lemon.
- 7Mix well.
- 8Add the dressing to the pasta.
- 9Toss to combine.
- 10Garnish with fresh basil, salt and pepper.
Ingredients
- 16 ounce Campanelle pasta
- 0.75 cup diced smoked provolone
- 0.5 cup shredded parmigiano reggiano
- 0.75 cup thinly sliced Italian dry salami (cut into small strips)
- 0.75 cup diced Persian cucumber
- 0.75 cup chopped castelvetrano olives
- 0.5 cup chopped pepperoncini
- 0.5 cup chopped roasted red peppers
- 0.25 cup chopped fresh basil
- 0.5 cup extra virgin olive oil
- 0.25 cup balsamic vinegar
- 3 tablespoons mayo
- 1 tablespoon Italian seasoning
- squeeze fresh lemon
- to taste salt
- to taste pepper
Equipment
wooden bowlsmall bowlwhiskmedium pot
Tips
- If you want to refrigerate beforehand, toss with an additional drizzle of dressing and garnish with basil right before serving.
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