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Summer Italian Pasta Salad

This pasta salad is super versatile! You can serve it warm as a main dish, or you can chill it and bring it to all your summer parties. It is colorful and bursting with summer flavor, but what is really great is how light and fresh this dish is. It compliments all your summer grilling and uses up all those grilled meats!

As seen on WMUR’s Cook’s Corner!

Servings 10 or More
Prep Time 15
Cook Time 15
Difficulty Level Easy
Course
Dinner, Entertaining, Side
Diet Type
Gluten Free, Vegetarian
  • 1 lb tri-color pasta (or Gluten Free pasta)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion chopped
  • 1 15oz can white beans drained and rinsed
  • 2 oz pepperoni sliced, and cubed
  • 1/2 cup broccoli florets
  • Chopped fresh basil
  • Chopped fresh parsley
  • 1/2 cup Cucina Aurora Sundried Tomato Basil Olive Oil
  • 1/4 Balsamic Vinegar
  • 3 TBSP water (optional)
  • juice from 1/2 lemon
  • 1/2 cup grated Pecorino Romano Cheese
  • fresh mozzarella pearls *optional
 
  1. Cook pasta to package instructions. Drain and put in large mixing bowl.
  2. Combine tomatoes, broccoli, basil, and parsley with warm pasta, cover, and let cool about 10 minutes.
  3. Add mozzarella cheese.
  4. Whisk, in a small bowl, oil, vinegar, water and honey.
  5. Toss salad with dressing until evenly coated. Sprinkle with Romano cheese and serve immediately, or chill up to 24 hours.
ENJOY!  

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