Pasta salad is the perfect side dish for all occasions, made with cooked pasta, fresh vegetables, olives, a Roma D’Italia Salamino and vinaigrette. We love preparing this recipe for picnics or barbecues and even more for back to school!
1 pack (500g) of Fusilli pasta
1 Roma D’Italia Finocchio Salamino (225g) sliced into strips
1 red onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 carrots, grated
2 celeries, diced
1 can (200 mL) of black olives
1 cup (250 mL) of mayonnaise
2 tablespoons of mustard (whole grain)
1/2 lemon (125 mL), juiced
1/2 cup (125 mL) of olive oil
Fresh parsley, to your liking
Fresh Basil, to your liking
Fresh Cilantro, , to your liking
Fresh Dill, to your liking
Season to taste with salt & pepper
Dice peppers, red onion, celery & slice salumi in bite size pieces
Grate carrots
Mix in black olives with the vegetables
For the dressing, finely chop basil, dill, cilantro & parsley and place in a bowl
Add mayonnaise, mustard, lemon juice & olive oil (Whisk all together) to the fresh herbs
Cook pasta and let cool for approx. 10-15 minutes
Add all ingredients together (vegatables & salumi)
Add dressing and season to taste with salt & pepper
Put the bowl in the fridge for 30-60 minutes. For maximum results, let it sit overnight.
