Three Cheese Italian Pasta Salad

This is a great make ahead salad that is terrific to serve to company or take to a potluck.  It's on my catering menu and it's everyone's favorite!

You can add additional ingredients to suit your taste such as: slice ripe olives, zucchini, thinly sliced, chopped green pepper, etc. - make it your own!

• 1 lb. package tricolor fusilli pasta (any pasta will do)
• 6 oz. genoa salami, cubed
• 6 oz. provolone cheese, cubed
• 1 12 oz. jar Cento marinated Roasted Red Peppers (with EVOO and garlic cloves) including liquid
• 1 8 oz. container fresh bocconcini mozzarella
• 1 cup grape tomatoes, halved
• 1/4 cup fresh parsley, minced
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 cup olive or vegetable oil (I use vegetable oil - the red peppers have extra virgin olive oil)
• 1/2 cup red wine vinegar
• 1 garlic clove, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Salt and pepper to taste
• Shaved Parmigiano for garnish

Cook the pasta according to package directions; rinse in cold water and drain.  Place in a large bowl; add the next 7 ingredients.  I use all the liquid in the jar of roasted red peppers as well as the marinated garlic clove.  Just chop into bite size pieces and add to pasta.  In a jar with a tight-fitting lid, combine oil, vinegar, garlic, basil, oregano, salt and pepper; shake well.  Pour over salad and toss to coat.  Cover and chill for 8 hours or overnight.  Toss before serving.  Garnish with shaved Parmigiano.

Just for Dad - Recipes this Week!
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