1 pound small penne pasta, cooked

2 cups pesto, fresh (recipe below)

3 cups Boscolli Italian Olive Salad Mix

2 cups shredded mozzarella

1 cup diced provolone

1 cup diced Swiss cheese

1 cup diced Proscuitto (or substitute: thinly sliced ham)

1 cup diced Genoa Salami

1 cup grape tomatoes, halved

1/4 cup capers

1 cup Pecorino-Romano cheese

Mix all together and let sit for 3 hours in refrigerator until chilled. You may also serve at room temperature.

Pesto sauce:

2 tablespoons almonds, toasted and cooled

2 cups fresh basil leaves

1/2 tablespoons garlic, minced

1/3 cups grated parmesan

salt and pepper to taste

3 tablespoons extra virgin olive oil

1 tablespoon water

Using a food processor, put all except oil and water. Pulse ingredients until finely chopped. Slowly pour in oil and water until blended.

Note: You can use pine nuts instead of almonds (pine nuts are more expensive.) You can also purchase pesto already prepared.

Francine Garzotto, New Iberia