Things You'll Need:
- 1 box of tri-color rotini pasta
- 1/4 lb of thin sliced Genoa salami
- 1/4 lb of thin sliced ham
- 1 cup shredded mozzarella cheese
- 1 can (drained) pitted black olives
- Extra Virgin Olive Oil
- Sweet Balsamic Vinegar
- salt
- pepper
- garlic powder
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Step 1
Boil pasta as directed on box. Do not over boil, as mushy pasta ruins the salad.
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Step 2
Drain pasta and place it in an extra large mixing/serving bowl. Drizzle with the Extra Virgin Olive Oil to lightly coat. This prevents the pasta from sticking together.
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Step 3
Place bowl of pasta to the side to cool. You may want to place it in the fridge to cool down, as the salad tastes best cold.
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Step 4
While the pasta cools, begin prepping the salami and ham. Taking several slices at a time and using a sharp knife, cut the meats into thin strips. To make this easier, roll the slices into tubes and cut 1/4 to 1/2 inches apart.
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Step 5
After the pasta has chilled, remove it from the refrigerator. Dump the ham, salami, shredded cheese and black olives on top and using two large spoons, mix the ingredients together.
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Step 6
To make the dressing, take 1/4 cup of sweet balsamic vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and a pinch of salt (if desired) and mix. Poor over pasta salad and again mix with the two big spoons, making sure to distribute the dressing evenly. More dressing can be added if desired.
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Step 7
Serve immediately or store in the fridge for up to 2 days.
