Buffalo Salami Antipasto Pasta Salad
Buffalo Salami Antipasto Pasta Salad
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A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.
Ingredients
-
1 β 10 ounce packageΒ Wild Idea Buffalo Salami, cut into pieces
- 1 β cup fresh mozzarella, shredded or cubed
- 1 β each red, yellow and orange bell peppers, diced
- 1 β bunch green onions, chopped
- 1 β can artichoke hearts, drained & chopped
- 1 β cup pepperoncini, sliced
- Β½ β cup olives, sliced (prefer Kalamata)
- ΒΎ β cup sun-dried tomatoes, julienned
- Β½ β pound pasta, cooked al dente and drained
- ΒΌ β cup basil pesto
- ΒΌ β cup olive oil
- ΒΌ β cup rice or cider vinegar
- 2 β teaspoon ground fennel
- salt & pepper to taste.
- 2 β cups fresh basil leaves, packed
- 2 β cups shredded parmesan cheese
- 3 β garlic cloves, chopped
- 1 β teaspoon salt
- 1 β teaspoon pepper (I like a little more)
- 1 β tablespoon lemon juice (I like a little more)
- 1 β cup olive oil
Ingredients:
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.
Basil Pesto Ingredients:
Directions
Preparations:
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 Preparations:
Place all ingredients in blender and puree until smooth. Refrigerate.