Ingredients:
- 2 cups bow tie pasta, cooked al dente and cooled
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup purple onion, finely chopped
- 1/2 cup salami, diced
- 1/4 cup black olives, sliced
- 1/2 cup celery, finely chopped
- 1/2 cup yellow pepper, diced
- 1/2 cup fresh shredded Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Prepare Pasta:
- Cook the bow tie pasta according to the package instructions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- Allow the pasta to cool completely.
- Chop and Prepare Vegetables:
- Dice the cucumber, purple onion, salami, and yellow pepper.
- Halve the cherry tomatoes and slice the black olives.
- Finely chop the celery.
- Combine Ingredients:
- In a large mixing bowl, combine the cooled bow tie pasta with all the chopped vegetables, salami, and black olives.
- Add Parmesan Cheese:
- Sprinkle the fresh shredded Parmesan cheese over the pasta and vegetables.
- Prepare Dressing:
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Toss and Coat:
- Pour the dressing over the pasta and vegetables.
- Gently toss the salad until all ingredients are well coated with the dressing.
- Chill:
- Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
- Serve Poolside:
- Before serving, give the salad a final toss.
- Serve in individual bowls or on plates for the kids to enjoy by the pool.
Source : Food.com
