Italian Salami Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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We are not fans of creamy pasta salad, and in the Summer it can be dangerous to leave it out. This tangy, veggie packed version is elegant and perfect for packing. Ingredients:
1 tbsp olive oil |
1 cup diced vidalia onion |
2 large garlic cloves, minced |
1 tsp garlic powder |
3 cups broccoli florets |
1 red bell pepper, cut into 3/4” pieces |
1 zucchini, cut into 3/4” cubes |
1/4 cup dry white wine |
3/4 lb black pepper salametti, cut into 3/4” cubes |
1 pint halved grape tomatoes |
1 pound tri-color rotini |
1 tbsp salt |
1/4 cup drained chopped black olives, optional |
1/2 cup lemon-parmesan-vinaigrette.html >lemon parmesan vinaigrette |
Directions:
1. Heat oil in a skillet over medium high heat.
2. Add onion and garlic; sauté until translucent, about 5 minutes.
3. Add broccoli, red pepper, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. See Photo
4. Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl.
5. Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables. See Photo
6. Add olives and dressing See Photo. Stir to coat well and season with salt and pepper to taste.
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