Pasta salad is a summer staple- going right along with a good BBQ. Whether you bring it as a side to a potluck or serve this as a main dish, we think that you're going to like the bold use of Wei Kitchen's shallot oil and amber vinegar.
Yields 8-10 servings
1 bag of fusilli pasta
2 medium sized bell peppers, sliced thinly
1/2 Cup provolone cheese, sliced into 1/4 inch pieces
1/2 Cup salami, sliced into 1/4 inch pieces
2 Tbsp shallot oil
4 Tbsp amber vinegar (maybe more, to taste)
Salt and pepper to taste
1. Make the pasta as instructed on the package. After you drain, toss with 1 Tbsp of the oil to make sure they don't get sticky. Let cool.
2. In a large bowl, combine noodles, sliced peppers, cheese, salami, shallot oil, amber vinegar, and a pinch of salt and pepper. Toss until all is fully combined.
3. Serve at room temp now, or, if you made it ahead, store in the fridge. After storing it in the fridge you may need to add a little bit extra oil and vinegar as it can dry out.