- The recipe serves four people so adjust weights to cater for larger servings. Preheat the stove-top to 400 degrees F or high heat and boil, drain and cool 7 ounces of rotini pasta. Slice 1.5 ounces of salami slices lengthwise into thin salami sticks. Seed and slice one red and one green bell pepper into sticks. Slice one raw onion and 12 cherry tomatoes.
- Mix the ingredients in a salad bowl and add one small can of black pitted olives. Tear up 9 oz. of mozzarella cheese and grate 1/3 cup of Parmesan cheese. Add the cheese to the salad. Mix in 1 tbsp. chopped fresh oregano, 1 tbsp. chopped fresh marjoram, 12 fresh basil leaves and 6 tbsp. of extra virgin olive oil. Mix the salad well.
- Serve the pasta on four plates and add the salad over the top. Artichoke hearts, anchovies, pepperoni can be added if desired.
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