Ingredients and Dressing:
- 8 ounces (½ box) rotini or bow-tie pasta, cooked al dente
- 3 leaves romaine lettuce, thinly sliced 1 roasted red pepper (if using from a jar, rinse well, cut inn 1/4 inch dice
- ½ small red onion, very thinly sliced
- ¾ cup canned sliced black olives
- 2 sun-dried tomatoes, packed in oil, coarsely chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 shallot, minced
6 ounces ( ½ small) salami, cut into 1/4 inch dice - ¼ pound cooked Mexican-style
- turkey breast, such as the Hod brand, cut into ¼-inch dice
(if you can’t find the turkey, an additional ¼ pound salami) - 3 pepperoncini, drained and very thinly sliced
- 1/2 cup red-wine vinegar 1 tablespoon balsamic vinegar ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- leaves of 3 sprigs flat ltalian parsely, coarsely chopped, for garnish
In a large bowl, combine the sliced romaine lettuce, roasted red pepper, red onion olives, sun-dried tomatoes, chickpeas, shallot, salami, turkey and pepperoncini.
Status: Meat
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 8-10 servings
Recipe by Susie Fishbein
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