Olive Garden Pasta Salad Supremo

Celticevergreen's Note:

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 cups spring greens
• basil leaves (garnish)
• grape tomatoes (garnish)
• parmesan cheese , grated (garnish)

Pasta Salad

• 12 ounces tri-color spiral pasta , cooked according to package directions
• 1 cup green pepper , medium diced
• 1 cup red pepper , medium diced
• 2 Italian plum tomatoes , seeds removed, diced
• 1 tablespoon fresh garlic , chopped
• 3 tablespoons sun-dried tomatoes
• ½ cup fresh basil , chopped
• ½ lb genoa salami , julienne cut
• ½ lb capicola , julienne cut
• ½ cup roasted red pepper , medium diced
• ¼ cup parmesan cheese
• ¼ cup romano cheese
• ¾ cup extra virgin olive oil
• ¾ cup balsamic vinegar
• salt & freshly ground black pepper

Directions:

1. Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
2. Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.