Muffaletta Pasta Salad

• 1/2 lb. farfalle
• rotelle pasta
• 1/4 cup olive oil
• 1-1/2 tbsp. red wine vinegar
• 2 peperoncini, minced **
• 2 cloves garlic, minced
• 1 scallion, thinly sliced
• 2 tbsp. chopped parsley
• Salt and freshly ground black pepper
• 1 tomato, seeded and cut into 1/2-inch dice, with juice reserved
• 1/2 cup diced green bell pepper
• 1/4 cup coarsely chopped pitted green olives
• 1 oz. sliced hard salami, cut into thin strips
• 1 oz. sliced provolone, cut into thin strips
• 3 cups shredded romaine lettuce

1. Cook the pasta according to directions.
2. Drain well.
3. Meanwhile, in a large bowl whisk together the oil, vinegar, peperoncini, garlic, scallion and parsley.
4. Season to taste with salt and pepper.
5. Add the dressing to the warm pasta; toss well and set aside for 20 minutes to allow the pasta to cool and absorb some of the dressing.
6. Add the tomato, green pepper, olives, salami and provolone to the pasta and gently mix.
7. To serve, line individual plates with the lettuce and top with the pasta salad.

farfalle, rotelle pasta, olive oil, red wine vinegar, peperoncini, garlic, scallion, parsley, salt, tomato, green bell pepper, green olives, hard salami, provolone, shredded romaine lettuce

Taken from www.foodgeeks.com/recipes/4326 (may not work)