Parmesan Pasta Salad

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26-6 Winter
Bottoms Up!

Nothing compares to a Frank Amestoy original cocktail. Modern is cool (and usually trendy) but sometimes you have to go off the beaten path in order to find true hidden treasures.

Description

27-2 Summer Issue
Entertaining the Bakersfield Way

Each and every one of these easy-to-prepare recipes is guaranteed to be a hit with your block party guests.

Ingredients

1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
3 oz. thinly-sliced salami
3/4 cup Kalamata olives, pitted
2 cups grape tomatoes or cherry tomatoes
6 cups penne pasta
3/4 cup roasted sweet red peppers, chopped
1/2 cup fresh basil or parsley, chopped

Methods/steps

In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt, and pepper; set aside.
Cut salami into thin strips. Chop olives. If you’re using grape tomatoes, cut them into halves. If using cherry tomatoes, cut into quarters.
Meanwhile, in a large pot of boiling, salted water, cook pasta until tender but firm, usually about 10 minutes.
Drain, reserving 1/2 cup pasta water. Rinse pasta under cold water, drain well, and add to dressing along with reserved pasta water.
Add salami, olives, tomatoes, and red peppers; toss to combine. After it has been refrigerated, add basil and toss again before serving.