Italian Flag Pasta Salad with Salami

By PATPAT

Ingredients

• 12 oz Rainbow Rotelle Pasta
• 8 oz Black Olives, Wedged
• 8 oz Gallo Dry Salami, Julienne in 1" pcs
• 1 Large Red Bell Pepper, Chopped
• 8 oz Marinated Artichoke Hearts, Chopped
• 1 Large Zucchini, Julienne in 1" pieces
• 1 Medium Red Onion, Chopped
• 1 C Broccoli, Bite size pieces
• 1/2 pt. Cherry Tomatoes, Quartered
• 8 oz Chedder Cheese, Cubed
• 8 oz Monterey Jack Cheese, Cubed
• 1/4 C Italian Parsley, Chopped
• 1/4 C Olive Oil
• 1/3 C Dijon Mustard
• 1/3 C Red Wine Vinegar
• Salt
• Pepper

Preparation

Step 1

Cook pasta according to package directions to al dente stage. Combine cut vegetables in large mixing bowl. Add salami, and cubed cheese. In small bowl whisk together olive oil and vinegar. Slowly add mustard until incorporated. Drizzle vinaigrette over vegetable mixture. Add parsley. Toss well. Season with salt and pepper. Let stand in refrige at least 2 hours to overnight. Bon Appetit.