It's charcuterie in pasta salad form! Fusilli pasta, Genoa salami, sourdough bread croutons, Asiago cheese, red onion and arugula, all tossed in a homemade balsamic Italian dressing.
3 - 4oz.(113g)Genoa salami, sliced, then quartered
3/4cup(170ml)Asiago cheese, shredded (or Parmesan or Pecorino)
2cups(464ml)arugula
Extra virgin olive oil, to drizzle
Salt and freshly ground pepper
Italian Dressing:
1/4cup(57ml)Balsamic vinegar
1/4cup(57ml)Dijon mustard
3Tablespoons(45ml)runny honey
5Tablespoons(72ml)extra virgin olive oil
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Instructions
Start a large pot of water to boil. When boiling, add a generous sprinkling of salt to the water, then add the pasta and cook just until al dente. Drain pasta and rinse well under cold running water to stop the cooking process. Add the cooled, drained pasta to a large bowl.
Meanwhile, make the sourdough croutons: Preheat broiler in the oven, with rack about 6 inches from the heat. Place the bread slices on a baking sheet and broil, until golden, then flip the bread and broil the other side. Remove from oven and let cool. Once cool, cut bread slices into small cubes/croutons. Set aside. **Note: I have done step this in the toaster, as well, when I have something else in my oven. Just toast a couple of times on lower heat, to really dry out the bread without scorching it.
Make the dressing by adding all the dressing ingredients to a jar. Cover with a lid and shake well to combine. Set aside. *The dressing will probably be more than you need, but any extra is great on any salad and keeps well in the fridge.
To the bowl with the pasta, add the onion, salami and cheese. Drizzle with a bit of olive oil (you can maybe skip this if eating right away, but it you are storing to eat and dress later, the bit of oil will help to keep the pasta from drying out) and season with a just bit of salt and some freshly ground pepper. **If making ahead, stop here, cover bowl and refrigerate. Store the croutons separately in an airtight container at room temperature. You can refrigerate for 3 or 4 days and prepare some or all of it at any time by adding the arugula and croutons and some of the dressing, as needed. If serving right away, add the arugula and sourdough croutons and toss to combine. Drizzle with some of the dressing, to taste, and toss to combine. Top with a bit of extra cheese and croutons, if you like. Serve immediately.
Notes
The prepared dressing can be stored in the fridge for up to 1 week. When dressing the salad, note that the dressing is quite full-flavoured, so a little goes a long way.Be sure to read the notes above this Recipe Card, for substitution suggestions, Cook's notes and storage tips. You will also find step-by-step photos there, as well, that you might find helpful.