• 1 lb. of Farfalle pasta
  • 1 ½ cup cherry tomatoes, halved
  • ½ lb. of cubed provolone cheese
  • ¾ cup of shredded mozzarella cheese
  • ½ lb. of Genoa salami
  • ¾ cups of black olives, sliced and drained
  • 1 cup of yellow pepper, chopped
  • ¼ cup of pimientos, sliced and drained
  • ½ cup of flat leaf Italian parsley
  • ¾ cup of olive oil
  • ¼ cup of balsamic vinegar
  • 2 tsp. of minced garlic
  • Dash of garlic salt
  • Dash of pepper
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  1. Cook pasta in boiling water for about 10 minutes or until tender.
  2. Drain pasta, rinse in cold water. Put in a large bowl
  3. In a small bowl whisk together: olive oil, vinegar, garlic, salt, and pepper, set aside.
  4. Chop salami into bite size pieces set aside.
  5. In bowl with pasta add: mix in olive oil mixture.
  6. Fold into pasta: tomatoes, provolone cheese, mozzarella, salami, black olives, yellow pepper, pimientos, and parsley.

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