The Fiery Italian Pasta Salad


Recipe: The Fiery Italian Pasta Salad

Summary: A little kick of “fiery-ness” to the taste buds is a good thing; it wakes up the palette and gets the blood pumping again.


    • 1 cup cooked and cooled bow-tie pasta, drizzled lightly with oil to prevent sticking
    • 2 chicken tenderloins, cooked and sliced into small strips
    • 4 slices of Italian dry salami, sliced into strips
    • ¼ cup artichoke hearts, chopped (frozen and thawed)
    • 1-2 tablespoons kalamata olives (pitted), sliced
    • 1 tablespoon toasted pine nuts
    • 1 tablespoon julienned fresh basil leaves
    • 2 tablespoons shaved parmesan cheese
    • • Spicy, Tomato-Basil Vinaigrette
    • Drizzle olive oil, plus 2 tablespoons, divided use
    • ½ cup tiny, sugar plum tomatoes, halved
    • 2 cloves garlic, pressed through garlic press
    • • Pinch or two salt
    • • Pinch or two cracked black pepper
    • ¼ teaspoon Italian seasoning
    • ¼ teaspoon red pepper flakes (more or less, depending on how spicy you like things)
    • 1 tablespoon julienned fresh basil leaves
    • ½ teaspoon sugar
    • 1 tablespoon balsamic vinegar

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Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

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