For pasta salad:
16oz fusilli pasta, cooked and cooled
8oz fresh mozzarella balls, halved
4oz genoa salami, cut into thin strips
2 cups baby spinach
1 cup cherry tomatoes, halved
1 cup artichoke hearts, chopped
½ cup black or kalamata olives, sliced
For dressing:
½ cup Greensboro Olive Traders Basil Infused Olive Oil
¼ cup Greensboro Olive Traders Lambrusco Vinegar
1 clove garlic, minced
1 tbsp fresh parsley, chopped
Pinch red pepper flakes
Kosher salt and black pepper to taste
Directions
Whisk together dressing ingredients and combine with pasta.
