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
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet, spicy and garlic.
A delicious salt that’s inspired by food cooked in a wood fired oven.
© 2022 KindersBBQ
