Muffaletta Pasta Salad

Published 9:26 am Thursday, February 20, 2014

1 pound small penne pasta, cooked

2 cups pesto, fresh (recipe below)

3 cups Boscolli Italian Olive Salad Mix

2 cups shredded mozzarella cheese

1 cup diced provolone cheese

1 cup diced Swiss cheese

1 cup diced Proscuitto (or substitute thinly sliced ham)

1 cup diced Geona Salami

1 cup grape tomatoes, halved

1/4 cup capers

1 cup Pecorino-Romano cheese

Mix all together and let sit for three hours in refrigerator until chilled. May also serve at room temperature.

Pesto Sauce:

2 tablespoons almonds, toasted and cooled

2 cups fresh basil leaves

1/2 tablespoon garlic, minced

1/3 cup grated Parmesan

Salt and pepper to taste

3 tablespoons extra virgin olive oil

1 tablespoon water

Put all ingredients in food processor, except for oil and water. Pulse ingredients until finely chopped.

Slowly pour in oil and water until blended.

Note: Pine nuts can be used instead of almonds (pine nuts are more expensive).

You can also purchase pesto already prepared.

Francine Garzotto, New Iberia