Zesty Orecchiette Salad
1 (8-ounce) package Orecchiette (or gluten-free pasta) available at Seasons
1 shallot, finely minced
1 medium red bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, chopped
4 oz. salami, cut into strips
4 oz. Manchego cheese, diced
1 pint grape or cherry tomatoes
2 rib celery, finely diced
2 Tbsp. minced flat-leaf parsley, to finish
For the Vinaigrette
3 Tbsp. Seasons Cilantro Roasted Onion EVOO
1/3 cup Seasons Oregano white balsamic
½ Tsp. Pepe e Aglio (black pepper blend)
Seasons Roasted Garlic Salt, to taste
Bring a large pot of salted water to boil. Cook the pasta according to package directions. Drain well and rinse briefly with cold water to stop cooking and cool the pasta. While the pasta is cooking, soak the sliced shallot in ice water for about 10 minutes. Drain & pat dry.
To make the vinaigrette, combine the Cilantro Roasted Onion EVOO, Oregano white balsamic, roasted garlic salt and pepe e aglio in a liquid measuring cup. Whisk until well blended.
In a large bowl, combine the pasta, bell peppers, cucumber, shallot, tomatoes, celery, salami, cheese and the vinaigrette. Taste and season with additional pepe e aglio, salt & vinegar if necessary.
Stir in the chopped parsley just before serving.