Substitute ingredients according to what you have on hand or what you like.
A great summertime meal or side dish!
1 - 10 oz. pkg. Buffalo Salami, cut into pieces
1 - cups, fresh mozzarella, shredded or cubed
2 - bell peppers, red, yellow or orange, diced
1 - bunch green onions, chopped
2 - 12 oz. jars artichoke hearts, drained & chopped
½ - cup Kalamata olives, halved or quartered
¾ - cup sundried tomatoes, julienned
8 - ounces pasta, cooked el dente and drained
¼ - cup basil pesto
¼ - cup olive oil
¼ - cup rice or cider vinegar
2 - teaspoons ground fennel
salt & pepper to taste.
Put all ingredients in large bowl and toss. Place in the refrigerator until ready to serve. The salad becomes more flavorful after the ingredients have a chance to rest. Leftovers can be kept for up to a week, refrigerated, however you may need to add a bit more olive oil or dressing before serving.