Pasta Salad Variations

[lucky]

Muffaletta Pasta Salad

1 1/4 pounds Romanelli pasta
4 ounces sliced turkey
4 ounces sliced ham
2 ounces (24 slices) pepperoni
2 ounces sliced salami
1/4 cup sliced black olives
1/2 cup chopped green salad olives
1 cup sliced celery
3 tablespoons Italian dressing
12 ounces prepared assorted lettuce
2 ounces julienned spinach leaves
1 cup diced Roma tomatoes
1 cup assorted pizza cheeses: fontina, mozzarella, asiago or parmesan
4 tablespoons chopped green onion
1 cup roasted red pepper
1/4 cup shredded aged asiago cheese

Julienne (cut in strips) the pepperoni, salami, ham, and turkey then place in salad bowl.

Cut celery, green onions and roast peppers, add to the bowl.

Chop and add both types of olives and add to bowl.

Add the Italian dressing and pesto and toss all together well to mix.

Cook pasta in boiling salted water until done, drain and place in salad bowl. Pour the Italian dressing on the pasta and toss all together gently.

Place assorted lettuce, spinach, pizza cheeses, diced ripe Roma tomatoes and onions on cold platter (leave a space in the middle for pasta).

Add tossed hot Romanelli salad mixture; pile high in the center of platter. Add shredded asiago or parmesan to garnish.

Servings: 4

[lucky]

Bow Ties with Broccoli and Peas

Ingredients
8 cups broccoli florets (4 heads)
Kosher salt
1/2 pound farfalle (bow tie) pasta
1 1/2 cups frozen peas, thawed
4 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
2 lemons, zested using a strip zester
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1 cup freshly grated Parmesan cheese
1/4 cup toasted pignoli (pine) nuts
Directions
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.

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