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September 29, 2012


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Buffalo Salami Antipasto Pasta Salad

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.


  • 1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
  • 1 cup, fresh mozzarella, shredded or cubed
  • 1 each red, yellow and orange bell peppers, diced
  • 1 bunch green onions, chopped
  • 1 can artichoke hearts, drained & chopped
  • 1 cup pepperoncini, sliced
  • ½ cup olives, sliced (prefer Kalamata)
  • ¾ cup sundried tomatoes, julienned
  • ½ lb. pasta, cooked el dente and drained
  • ¼ cup basil pesto
  • ¼ cup olive oil
  • ¼ cup rice or cider vinegar
  • 2 tsp. ground fennel
  • salt & pepper to taste.

Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.


  • 2 cups fresh basil leaves, packed
  • 2 cups shredded parmesan cheese
  • 3 garlic cloves, chopped
  • 1 tsp. salt
  • 1 tsp. pepper (*I like a little more)
  • 1 Tb. lemon juice (*I like a little more)
  • 1 cup olive oil

Place all ingredients in blender and puree until smooth. Refrigerate.

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