Easy Italian Salami Pasta Salad

This is a recipe that is easy to make from ingredients that are often in the fridge/ storecupboard. If it is served straight after the minimum 30 minute chill time, you may find that there is a lot of dressing in the salad- this is so that it doesn't dry out if it is stored in the fridge for a few days. Serves 4 as a side dish but this would also make a good take-to work lunch or potluck dish.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups dry pasta (I use fusilli)
• 8  large  slice  salami (4oz)
• 10 -15  black olives
• 1⁄2 cup  rehydrated sun-dried tomato
• 1  yellow bell pepper
• 1⁄2 cup olive oil
• 1⁄3 cup red wine vinegar
• 1  tablespoon parmesan cheese, very finely grated
•  salt and pepper
• 10 -15  leaves fresh basil

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, cut the salami into strips. Slice the black olives and dice the sundried tomatoes and bell pepper. Set all these ingredients aside.
3. In a large salad bowl, mix the olive oil and red wine vinegar. Whisk with a fork (or whisk) until they are completely blended and the dressing is a uniform colour throughout.
4. Add the parmesan cheese, salt and pepper to the dressing and mix.
5. When the pasta is cooked to your liking, remove it from the heat. Drain it and rinse it in cold water until the pasta is cold. Drain it again.
6. Add the cooled pasta and the chopped ingredients to the dressing in the bowl. Stir well to mix the ingredients together.
7. Cover and chill in the fridge for at least 30 minutes to allow the flavours to blend.
8. Just before serving, scatter chopped fresh basil leaves over the top.