Olive Garden Pasta Salad Supremo

• 6 cups spring greens
• basil leaves (garnish)
• grape tomatoes (garnish)
• parmesan cheese, grated (garnish)
• Pasta Salad
• 12 ounces tri-color spiral pasta, cooked according to package directions
• 1 cup green pepper, medium diced
• 1 cup red pepper, medium diced
• 2 Italian plum tomatoes, seeds removed, diced
• 1 tablespoon fresh garlic, chopped
• 3 tablespoons sun-dried tomatoes
• 1/2 cup fresh basil, chopped
• 1/2 lb genoa salami, julienne cut
• 1/2 lb capicola, julienne cut
• 1/2 cup roasted red pepper, medium diced
• 1/4 cup parmesan cheese
• 1/4 cup romano cheese
• 3/4 cup extra virgin olive oil
• 3/4 cup balsamic vinegar
• salt & freshly ground black pepper

1. Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
2. Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.

spring greens, basil, grape tomatoes, parmesan cheese, pasta salad, pasta, green pepper, red pepper, italian plum tomatoes, fresh garlic, tomatoes, fresh basil, genoa salami, red pepper, parmesan cheese, romano cheese, extra virgin olive oil, balsamic vinegar, salt

Taken from www.food.com/recipe/olive-garden-pasta-salad-supremo-351384 (may not work)