An elevated pasta salad that deserves a place on your summer table! Pepperoncini, salami, olives, sun-dried tomatoes, and fresh greens… calling for a glass of chilled Italian white wine on the side. This is one of those dishes that just gets better with time, it holds up beautifully in the fridge for a quick snack or side for lunch.
INGREDIENTS:
2 cup AeroFarms Micro Spicy Mix 1 pound giant fusilli ¼ cup extra-virgin olive oil 4 garlic cloves, minced ¼ tsp red pepper flakes 1 cup pepperoncini, sliced into rings 2 tbsp pepperoncini brine 2 tbsp capers ½ cup oil-packed sun-dried tomatoes, chopped ½ cup pitted-Kalamata olives, quartered 8 ounce hot salami, cut into 3/8th inch dice 8 ounce fresh mozzarella cheese mini balls salt and freshly ground black pepperINSTRUCTIONS:
Tip: preparing all your ingredients in advance is key for this recipe!1. Cook pasta per your package’s instructions. Liberally salt your pasta water.
2. Cook fully and drain pasta. Transfer to a large bowl.
3. Be sure your pasta has completely cooled, combine all salad ingredients and gently stir.
4. This gets better the longer it sits, make a day ahead of time!
5. Serve and enjoy!
