Ingredients
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4 ounces penne, cooked and drained
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1/4 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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2 ounces salami, sliced thin and quartered
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2 ounces pepperoni, sliced thin and quartered
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2 ounces mushrooms, sliced thin
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1/2 red onion, sliced and cut in half
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4 ounces provolone cheese, sliced thin and quartered
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4 plum tomatoes, cut in halves
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1 teaspoon oregano
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 head lettuce, torn
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4 ounces fresh mozzarella cheese, sliced thick and halved
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2 tablespoons fresh basil leaves, chopped
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2 ounces olives
Instructions
- In a large bowl toss the cooked penne with the oil and vinegar.
- Gently toss in salami, pepperoni, mushrooms, onions, olives, provolone, tomatoes and basil. Season with oregano, salt, and pepper. Serve over a bed of lettuce.
- Alternate arrangement: In a large bowl, toss penne, tomatoes, mushrooms, tomatoes, basil, oil, vinegar, salt, and pepper. Arrange torn lettuce onto plates; top with pasta mixture.
- Fold the meat and cheeses into rosebuds and arrange decoratively onto the pasta. Place olives into center of rosebuds. Sprinkle all over with oregano and serve.