1/3 pound penne pasta, cooked al dente
1 small red bell pepper, julienne
1 small white onion, julienne
1 cup small broccoli florettes
1/4 cup Sopressatta, sliced and julienne
1/4 dry cured balck olived, pitted
2 tablespoons pepperoncini, sliced
2 tablespoons chopped garlic
1/3 cup Balsamic Vinegar
1/3 cup Extra Virgin Olive Oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/3 grated Parmigiano Reggiano
1. In a large bowl, combine all salad ingredients.
2. in a small bowl, combine all dressing ingredients.
3. Pour the dressing over the salad, toss and refrigerate overnight.
4. Serve on large leaves of lettuce and garnish with fresh basil.
Adapted from www.tabasco.com