Summer Pasta Salad with Tuscan Herb & Lambrusco Dressing
FOR THE PASTA SALAD
16 oz. fusili pasta, cooked and allowed to cool
8 oz. mozzarella balls, halved
4 oz. Soppressata or Genoa Salami, sliced then cut into strips
2 c. baby spinach
1 c. cherry or grape tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black or Kalamata olives, sliced
FOR THE DRESSING
1/2 c. The Olive Tap’s Tuscan Herb Olive Oil
1/4 c. The Olive Tap’s Lambrusco Wine Vinegar
1 garlic clove, minced
1 Tbsp. freshly chopped parsley
Pinch red pepper flakes
Freshly ground black pepper
1. Cook the pasta in advance and allow to cool before combining ingredients.
2. In a large bowl, toss together pasta, mozzarella, soppressata, spinach, tomatoes, artichokes, and olives.
3. To make the dressing, add Tuscan Herb Olive Oil, Lambrusco Wine Vinegar, garlic, parsley, and red pepper flakes to a
jar and secure with a lid, then shake to combine. Season with salt and pepper to taste.
4. Drizzle dressing over salad, toss to coat evenly, and serve.
Serves up to 8 as a side dish
Recipe by Rick