For the past three years, I’ve spent Columbus Day weekend at my friend Morgan’s house in Pennsylvania. She and her family throw a party complete with a bonfire and just about every dish you could think of. This year, there were new additions to their menu that were definitely a hit with the crowd. I watched Morgan prepare her Italian Pasta Salad and I was jealous that I didn’t think to make it myself. Antipasto and pasta are staples at my family get togethers, and this pasta salad was the best of both worlds. This dish is full of flavor and is easy to put together before your guests come knocking at your door.
You will need…
2# pasta of your choice (we used Ronzoni Garden Delight)
1 pint cherry tomatoes, halved
1/2# Salami, cubed
1/2# pepperoni, cubed
1/2# asiago, cubed
1/2 cup parmigiana reggiano, shredded
1/2 cup olive oil
1/2 cup balsamic vinegar
Pepper and red pepper to taste
In a medium pot filled with boiling salted water, cook the pasta to al dente (to be firm when bitten). Strain and set aside.
Cube all the meats and cheese and combine in one large bowl. Mix together the olive oil and balsamic vinegar.
Add the pasta to the prepared meats and cheeses. Pour the olive oil mixture on top and stir to combine. Serve immediately or store in an air tight container.