Summer Pasta Salad with Tuscan Herb & Lambrusco Dressing - The Olive Tap Recipes

Ingredients

• 16 oz. fusili pasta, cooked and allowed to cool
• 8 oz. mozzarella balls, halved
• 4 oz. Soppressata or Genoa Salami, sliced then cut into strips
• 2 c. baby spinach
• 1 c. cherry or grape tomatoes, halved
• 1 c. artichoke hearts, chopped
• 1/2 c. pitted black or Kalamata olives, sliced
• 1/2 c. The Olive Tap’s Tuscan Herb Olive Oil
• 1/4 c. The Olive Tap’s Lambrusco Wine Vinegar
• 1 garlic clove, minced
• 1 Tbsp. freshly chopped parsley
• Pinch red pepper flakes
• Seasonello Herbal Sea Salt (to taste)
• Freshly ground black pepper