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Tuscan Pasta Salad
This hearty pasta salad brings together tender farfalle, savory salami, and crisp vegetables in a tangy vinaigrette. It combines satisfying textures with bright flavors from red wine vinegar and fresh garlic. The dish works perfectly for a summer picnic or a simple make-ahead lunch. Crisp romaine lettuce and shredded parmesan cheese add a fresh, salty finish right before serving.
Ingredients
- 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
- 4 oz hard salami, cut into thin strips (about 1x¼ inch)
- 1 medium red bell pepper, chopped (1 cup)
- ½ medium red onion, chopped (about 1 cup)
- ⅓ cup red wine vinegar
- 2 cloves garlic, finely chopped
- ¼ teaspoon pepper
- ½ cup olive oil
- 1 package (9 oz) romaine salad mix or 6 cups torn romaine
- ½ cup shredded Parmesan cheese
Instructions
- 1Boil the bow-tie pasta according to the package instructions until tender. Drain the pasta, rinse it thoroughly under cold water to stop the cooking process, and drain it again.
- 2Transfer the cooled pasta to a large mixing bowl. Stir in the sliced salami, chopped red bell pepper, and chopped red onion.
- 3Whisk the red wine vinegar, finely chopped garlic, and black pepper together in a small bowl. Slowly pour in the olive oil while whisking continuously until the dressing emulsifies. Pour this vinaigrette over the pasta mixture and toss everything well. Cover the bowl and chill in the refrigerator for at least two hours.
- 4Add the torn romaine lettuce to the chilled pasta mixture right before you plan to eat. Toss the salad gently to coat the greens, then top it with the shredded parmesan cheese.