A refreshing pasta salad using Frantoia Italian Extra Virgin Olive Oil and Wild Garlic Herb Seasoning mixed with fresh veggies, salami and pecorino cheese.
- Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
- To make the dressing, whisk together the mustard, herb seasoning blend and vinegar in a small-medium sized bowl. While whisking, slowly drizzle in the olive oil.
- Cube into bite size pieces the broccoli, carrots, salami, and pecorino cheese. Toss the meat and veggies with the cooked pasta and dressing.
- Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.