1/2 cup olive oil
3 tbsp red wine vinegar
1 tsp dijon
1 tsp Italian Chophouse
16 oz tri colored rotini
1 package salami diced (8-12 oz)
1 cup fresh mozzarella cubed
1 pint grape tomatoes halved lengthwise
1/2 cup sliced black olives
1/2 green bell pepper diced
1/2 orange bell pepper diced
1/2 red bell pepper diced
1/2 red onion diced
1/2 cup shredded parmesean cheese
3 tbsp Italian parsley chopped
1/2-1 tsp Italian Chophouse to sprinkle
Step 1
Combine 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dijon, and Italian Chophouse in a bowl, mix well to create dressing. Set aside in fridge
Step 2
Cook pasta according to al dente and directions and rinse under cold water when done
Step 3
Combine all ingredients and dressing in a large mixing bowl, tossing until well combined
Step 4
Refridgerate at least 1, but preferably 2 hours before serving
Smoky mesquite with sea salt & pepper
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