Italian Pasta Salad with a Class Vinaigrette


A refreshing pasta salad using Frantoia Italian Extra Virgin Olive Oil and Wild Garlic Herb Seasoning mixed with fresh veggies, salami and pecorino cheese.

Prep Time:  30 minutes - Cook Time:  0 minutes - Total Time:  30 minutes
Yield: 4-6 People


- 1 Pasta Rock
- 1/2 lb Artisan Pasta
- 1 tsp Mustard
- 1 tsp Herb Seasoning (Wild Garlic or Bruschetta)
- 2 Tbsp Wine Vinegar
- 2 Tbsp Frantoia Italian Extra Virgin Olive Oil
- 1 cup Broccoli
- 2 Carrots
- 1/4 lb Salami
- 1/4 cup Pecorino Cheese
  1. 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.
  2. 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.
  3. Cube into bite size pieces the broccoli, carrots, salami, and pecorino cheese. Toss the meat and veggies with the cooked pasta and dressing.
  4. Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.

Older Post
Newer Post
Close (esc)


Sign up below to be added to our mailing list

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now