AMATEUR KITCHEN


There’s a reason this pasta salad is a staple at most all backyard barbecues, it’s delicious. The tartness of the vinaigrette pairs well with the vegetables, sweet provolone cheese, salty salami and of course the rotini pasta.

Prep: 10 minutes
Cook: 8 minutes
Serves: 6 cups


Ingredients:
1 Green Pepper, seeded and chopped
1 cup Cherry Tomatoes, halved
1 cup Salami or Summer Sausage, cubed
1/2 cup Provolone Cheese, cubed
1/4 cup Black Olives, sliced
12 oz Rotini, cooked to package directions
1/4 cup Red Wine Vinegar
1 Lemon, juiced
1/4-1/2 tsp Red Pepper Flakes
Salt and Pepper, to taste
1/2 cup Extra Virgin Olive Oil


Directions:
In a large bowl combine the green pepper, cherry tomatoes, salami or summer sausage, provolone cheese, black olives and cooked rotini. 


In a separate bowl add in the red wine vinegar, lemon juice and red pepper flakes. Then whisk in the extra virgin olive oil and season with salt and pepper. 


Combine all of the ingredients together and toss to coat. Allow for the pasta salad to soak up the flavors for 20 minutes before serving. Enjoy!

italian pasta salad