Ingredients
3
cups uncooked bow-tie (farfalle) pasta (8 oz)
4
oz hard salami, cut into thin strips about 1x1/4 inch
1
medium red bell pepper, chopped (1 cup)
1/2
medium red onion, chopped (about 1 cup)
1/3
cup red wine vinegar
2
cloves garlic, finely chopped
1/4
teaspoon pepper
1/2
cup olive oil
1
package (9 oz) romaine salad mix or 6 cups torn romaine
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In large bowl, mix pasta, salami, bell pepper and onion.
In small bowl, mix vinegar, garlic and pepper. Add oil; beat with whisk until blended. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
Just before serving, add romaine and toss to combine. Sprinkle with cheese.
