PASTA SALAD CON SALAMI

PASTA SALAD CON SALAMI image

Yield 12 cups

Number Of Ingredients 15

1 Tbs salt for pasta water
1/2 C extra virgin olive oil
1/2 C vegetable oil
1 C white wine vinegar
1 tsp pressed garlic (use a garlic press)
10 grinds black pepper
1 lbs fresh pasta, preferably 1/3 pound (5 oz) egg rotini, 1/3 pound spinach rotini, 1/3 pound red pepper rotini OR 2/3 pound (11 oz) dried pasta, preferably a short, curly cut
1/3 lbs salami, thinly sliced and cut into 1/4" wide strips or 6 kabonossi, sliced 1/4" thick on the diagonal
1 green bell pepper, cored and cut into 1/4" wide strips no longer than 2"
1/2 red bell pepper, cored and cut into 1/4" wide strips no longer than 2"
2 C California pitted black olives, well drained and quartered
1 C sliced green onions (1/4" slices)
1/2 to 2/3 C freshly grated Parmeson cheese
1/2 to 2/3 C freshly grated Romano cheese
1/2 C finely chopped parsley

Steps:

Bring 4 quarts of water and the tbs of salt to a boil. Meanwhile, in a large bowl, whisk together olive oil, vegetable oil, vinegar, garlic, and pepper. Reserve. Cook each type of pasta separately in the boiling water until tender. Lift pasta out, drain well, and immediately toss with the dressing. When all three pastas have been cooked and added to the dressing, set aside to cool for 30 minutes, posing the pasta with the dressing occasionally. When cool, add the salami (be sure to separate the slices; they tend to stick together), peppers, olives, green onions, cheeses, and parsley. Toss again until all ingredients are well coated with the dressing. Place in a serving dish and serve at room temperature.