Italian Pasta Salad Supremo with Primavero Toast

Ingredients

PASTA SALAD

12 oz tri-color rotini pasta (or your favorite small pasta), cooked according to package directions

1 cup green pepper, medium diced

1 cup red pepper, medium diced

2 fresh roma tomatoes, seeds removed, diced

1 Tbsp fresh garlic, chopped

3 Tbsp sundried tomatoes

1/2 cup fresh basil, chopped

1/2 lb Genoa salami, julienne cut

1/2 lb Capicola ham, julienne cut

1/2 cup roasted red peppers, medium diced

1/4 cup Parmesan cheese

1/4 cup Romano cheese

3/4 cup extra virgin olive oil

3/4 cup balsamic vinegar

Salt and fresh ground black pepper to taste

SPREAD FOR TOAST

2 cups mayonnaise

1 green onions, thin sliced

1 Tbsp fresh garlic, chopped

1/2 cups Parmesan cheese

Paprika as needed

MISC

1 loaf Italian bread, sliced

Basil leaves

Spring mix lettuce greens

Grape tomatoes (as needed)

Procedures

Pre-heat oven to 350ºF.

1. COMBINE all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
2. COMBINE mayonnaise, green onions and garlic together in a separate bowl.
3. TOAST Italian bread slices lightly. Turn bread over. Spread mayonnaise mixture on untoasted side. Sprinkle with Parmesan Cheese and paprika.
4. BAKE for 6-8 minutes or until lightly brown.

PLATING SUGGESTION

1. PLACE a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate.
2. DECORATE plate with grape tomatoes and toast. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.