Zesty Italian Pasta Salad with Hot Sopressata - COLUMBUS® Craft Meats

Ingredients

• 3/4 cups marinara sauce
• 1/2 cups packed basil leaves
• 1/4 cups red wine vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves
• 3/4 cups olive oil
• 1 teaspoon salt
• 1/2 teaspoons pepper
• 1/2 teaspoons crushed red pepper
• 8 ounces bow-tie pasta, cooked and drained
• 4 ounces sliced COLUMBUS® Hot Sopressata Salami, cut into strips
• 1 cup chopped marinated artichoke hearts
• 1/2 cups pitted kalamata olives, halved
• 1/4 cups toasted pine nuts
• Fresh basil leaves, for serving
• Shaved Parmesan cheese, for serving