Active Time: 30 minutes
Yields: 8 servings
Difficulty Level: Beginner

Ingredients:

• 3 cups uncooked Rotini Pasta
• 1 medium English Cucumber, quartered and sliced
• 8oz thinly sliced Hard Salami, julienned
• 12oz Buholzer Brothers® Havarti Cheese, diced (3 cups)
• 1 cup pitted Kalamata Olives, halved
• 1 cup Fresh Parsley, chopped
• 1 cup diced pickled Pepperoncini Peppers

Dressing:

• 1/2 cup Red Wine Vinegar
• 1.5oz Parmesan Cheese, grated (1/2 cup)
• 1 1/2 tsp Sugar
• 1 cup Olive Oil
• Salt and Pepper to taste
• Minced Fresh Parsley

Directions:

1. Cook pasta according to package directions; drain and rinse in cold water.
2. Combine the pasta, cucumber, salami, fontina, provolone, olives, parsley, and pepperoncini peppers in a large bowl.
3. Whisk the red wine vinegar, parmesan and sugar in a medium bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour 1 cup of dressing over pasta mixture; gently toss to coat.
4. Cover and refrigerate salad and remaining dressing for at least 1 hour or until serving.
5. Stir reserved dressing. Pour over pasta salad; gently toss to coat. Garnish with parsley.

© Dairy Farmers of Wisconsin