15ouncebag romaine lettucetorn into bite-sized pieces
1(10-ounce) container grape tomatoes, cut in half
1/4small red onionthinly sliced
1/2red bell pepperjulienned
1/2cupbasil leavesjulienned
1(15-ounce) can garbanzo beansdrained and rinsed
8ouncesMozzarellashredded or diced into 1/4 inch cubes
8ouncesGenoa salamidiced into 1/4 inch cubes
1cupgreen olivespitted and drained
1cupblack olivespitted and drained
1/2cupPepperoncini PeppersSliced, and Drained
saltto taste
pepperto taste
Instructions
Whisk together vinaigrette ingredients in a small bowl until well combined.
Cook the Rotini (8 ounces) in well-salted water, according to package instructions. Drain well.
While the pasta is still warm, toss it with 1/2 cup vinaigrette in a salad bowl large enough to accommodate the finished salad.
When the pasta has cooled to room temperature, add the rest of the salad ingredients. Drizzle vinaigrette over salad, to taste, and toss well. Adjust seasoning and serve immediately.
Notes
Pasta – I like to use rotini pasta, but you can use whatever kind you prefer. I do like to use pasta that has lots of nooks and crannies to hold the delicious dressing for maximum flavor in every bite. Remember, cook in well-salted water until al dente.
Add Some Heat: You can add some crushed red pepper for a little heat or a little sugar if you like it really sweet. Remember the Balsamic vinegar adds quite a bit of sweetness already and really balances out the acidity.
Cheese: I use diced mozzarella in this recipe. Some recipes use shredded cheese instead, but I think dicing it helps to get it more evenly distributed so you have a “mini chunk” of cheese in every bite.
If you’re a cheese lover, you can add a little extra (or a lot), or even use a combination of two or three cheeses—I mean, really, when it comes to cheese, is it possible to have too much?