Insalata Italiana

Ingredients

• 1 Pound farfalle
• 1/4 Pound soppressata, cubed
• 1/4 Pound pepperoni, cubed
• 1/4 Pound imported prosciutto, cubed
• 1/4 Pound sharp provolone, cubed
• 1/4 Pound ricotta salata, cubed
• 2 Tablespoons grated Parmigiano-Reggiano
• 1/4 Cup Sicilian olives, pitted and chopped
• 1/4 Cup cured black olives, pitted and chopped
• 1 Cup arugula, packed and chopped roughly
• 3 Tablespoons olive oil
• 1 1/2 Tablespoon red-wine vinegar
• 1 Tablespoon garlic powder
• 1 Tablespoon spicy mustard
• salt and pepper, to taste

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag