Meat Lovers Pasta Salad
Ingredients
- 3/4 lb pasta, I used fusilli cooked according to the package directions
- 1/2 inch slice of salami, cut in cubes (approximately 1/4 lb)
- 1/2 inch slice of sopressata, cut in cubes (approximately 1/4 lb)
- 1/2 inch slice of ham, cut in cubes (approximately 1/4 lb)
- 8 slices bacon, cooked and crumbled
- 1 small Persian cucumber, or 1/3 of an English cucumber, diced
- 1/3 red onion, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/3 cup black olives, sliced
- a few radishes, if you have them, quartered
- 1 cup feta cheese, cut in small cubes
- handful fresh thyme and oregano, leaves
dressing
- 1/2 cup good olive oil
- juice of 2 lemons
- 6 Tbsp champagne vinegar
- 1/2 tsp dried Italian herb blend
- 1/4 tsp salt
- 1/4 - 1/2 tsp red pepper flakes
Instructions
- Whisk together the dressing ingredients.
- While the pasta is still hot, toss it with about half of the dressing, to coat all surfaces. Cover and refrigerate.
- When the pasta has cooled, add in the rest of the ingredients EXCEPT the bacon, and toss. Add more dressing to moisten the salad and put back in the fridge until ready to eat.
- Just before serving toss in the bacon and taste the salad. Adjust the seasoning and add more dressing if necessary.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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