Italian Pasta Salad Supremo with Primavera Toast

Ingredients

1. PASTA SALAD
2. 12 oz tri-color rotini pasta (or your favorite small pasta), cooked according to package directions
3. 1 cup green pepper, medium diced
4. 1 cup red pepper, medium diced
5. 2 fresh roma tomatoes, seeds removed, diced
6. 1 Tbsp fresh garlic, chopped
7. 3 Tbsp sundried tomatoes
8. 1/2 cup fresh basil, chopped
9. 1/2 lb Genoa salami, julienne cut
10. 1/2 lb Capicola ham, julienne cut
11. 1/2 cup roasted red peppers, medium diced
12. 1/4 cup Parmesan cheese
13. 1/4 cup Romano cheese
14. 3/4 cup extra virgin olive oil
15. 3/4 cup balsamic vinegar
16. Salt and fresh ground black pepper to taste
17. SPREAD FOR TOAST
18. 2 cups mayonnaise
19. 1 green onions, thin sliced
20. 1 Tbsp fresh garlic, chopped
21. 1/2 cups Parmesan cheese
22. Paprika as needed
23. MISC
24. 1 loaf Italian bread, sliced
25. Basil leaves
26. Spring mix lettuce greens
27. Grape tomatoes (as needed)

Procedures

Pre-heat oven to 350ºF.

1. COMBINE all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
2. COMBINE mayonnaise, green onions and garlic together in a separate bowl.
3. TOAST Italian bread slices lightly. Turn bread over. Spread mayonnaise mixture on untoasted side. Sprinkle with Parmesan Cheese and paprika.
4. BAKE for 6-8 minutes or until lightly brown.

PLATING SUGGESTION

1. PLACE a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate.
2. DECORATE plate with grape tomatoes and toast. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.