Ingredients
- 1 pkg Anna Cavatappi (1 lb)
- 1 cup Cento Chefs Cut Roasted Peppers, drained & sliced
- 1/2 cup Cento Imported North South Pitted Olives, sliced
- 1/2 cup Cento Sliced Pepperoncini
- 1/2 Red Onion, finely sliced
- 1 Cucumber, diced
- 4 oz Salami, sliced
- 6 oz Provolone Cheese, cubed
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 clove Garlic, minced
- 1 tsp Cento Oregano
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking. In a small bowl, whisk together garlic, olive oil, red wine vinegar, Dijon mustard, oregano, sea salt, and black pepper to make the dressing. Set aside. In a large bowl, add the cooked pasta, provolone, salami, olives, pepperoncini, red onion, cucumber, and roasted peppers. Pour in the dressing and toss well to coat everything evenly. Chill for at least 30 minutes before serving for best flavor. Serve cold or at room temperature. Serves 6-8.
