Zesty Italian Pasta Salad with Hot Sopressata
There are plenty of times when pasta salad is the perfect dish to share, and unusual takes on this favorite dish are always worth trying. Bow-tie pasta, topped with strips of pleasantly spicy COLUMBUS® Hot Sopressata Salami, marinated artichoke hearts, kalamata olives, toasted pine nuts, shaved Parmesan cheese and fresh basil leaves lend zing, complementary textures and a delightful nutty taste. The recipe’s dressing takes this to a new level of delicious: marinara sauce joins with red wine vinegar, Dijon mustard, crushed red pepper and more to fulfill your cold pasta cravings. Turn to Zesty Italian Pasta Salad COLUMBUS® Hot Sopressata any time of year, but especially when a warm pasta dish is off the table.
Dressing
Ingredients
- 3/4 cups
marinara sauce
- 1/2 cups
packed basil leaves
- 1/4 cups
red wine vinegar
- 1 tablespoon
Dijon mustard
- 2
garlic cloves
- 3/4 cups
olive oil
- 1 teaspoon
salt
- 1/2 teaspoons
pepper
- 1/2 teaspoons
crushed red pepper
Directions
In blender cup, place dressing ingredients. Blend until smooth.
Salad
Ingredients
- 8 ounces
bow-tie pasta, cooked and drained
- 4 ounces
sliced COLUMBUS® Hot Sopressata Salami, cut into strips
- 1 cup
chopped marinated artichoke hearts
- 1/2 cups
pitted kalamata olives, halved
- 1/4 cups
toasted pine nuts
-
Fresh basil leaves, for serving
-
Shaved Parmesan cheese, for serving
Directions
In large bowl, toss together pasta, salami, artichoke hearts, olives and pine nuts. Drizzle with dressing. Toss to coat. Top with basil and cheese.