by Ray Ihnot
1 pound tri-color Fusilli pasta
2 cups Mozzarella cheese, cubed, 1/2 to 1 inch
8 ounces salami, julienned
2 cups thinly sliced cauliflower or broccoli (optional)
2 cups diced red and/or green bell pepper
2 small onions, sliced into half-rings
1 cup Greek Kalamata olives
1/2 cup chopped fresh parsley
2/3 cup good olive oil
2/3 cup Balsamic vinegar
4 cloves garlic, minced
1 sprig fresh basil, picked clean and chiffonaded (about 1/4 cup)
2 Tablespoons dried, crushed oregano
1 teaspoon sugar
8~10 Roma tomatoes, cut into wedges
1/4 cup fresh grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste
Cook the pasta in salted boiling water till "al dente" (just a little firm). Drain and chill in iced water. Meanwhile, in a large mixing bowl combine the vinegar, herbs, and seasonings. While whisking, slowly add the oil. Add the parmesan cheese and whisk in. Season to taste. Add next the vegetables, meat, and pasta and toss well. Adjust seasonings if needed. Chill at least an hour. Add the tomato and Mozzerella cubes just before serving.
Makes about 30 servings.
