Italian-American Summer Pasta Salad

By ldelmas

Ingredients

• Salad:
• 12-oz uncooked pasta (orecchiette or penne), cooked to al dente
• 2 pints cherry tomatoes
• 1 lb hard salami, sliced
• 15-20 basil leaves
• 1-1/2 cups mozzerella, shredded
• 2 cups Parmesean, grated
• Herbed Mayonnaise:
• Light olive oil
• Salt and pepper, to taste
• 1/2 lemon
• 2 eggs
• 5 basil leaves

Preparation

Step 1

Combine the salad ingredients in a large bowl. Then, using a food processor, process the eggs. Slowly add the olive oil followed by the lemon, basil, and salt and pepper. Add the mayonnaise to the salad; mix well. Serve chilled.