RECIPE: Herbed Pasta Salad

This is a great pasta salad for a picnic in Central Park or when you are tired and just dont want to make dinner in the summertime.


1 (16 ounces) package bow-tie pasta

2 cups grape tomatoes, quartered

7 ounces fresh mozzarella, cubed

1 medium sweet yellow bell pepper, diced

½ small red onion, chopped

½ cup of pickled banana pepper rings

1 (2 ¼ ounces) can black olive slices

8 slices salami, chopped

½ cup fresh basil, thinly shredded



¾ cup olive oil

¾ cup red wine vinegar

1 garlic clove

1 teaspoon salt

½ teaspoon pepper

2 drops Basil oil


  1. Cook pasta according to package instructions. Drain and rinse in cold water. 
  2. In a large bowl, combine all ingredients leaving dressing until last.
  3. Mix dressing ingredients in a blender until emulsified.
  4. Toss dressing with pasta until coated. Cover and refrigerate for one hour to allow flavors to mingle.
  5. Serve in a large bowl and enjoy.

Tip: Keep refrigerated until you are ready to serve, to maintain freshness.