Meats and Cheeses Antipasti Pasta Salad

Serves 4

2 cups of short pasta

½  medium red onion, finely chopped

½ cup frozen peas, thawed

1 medium carrot, shredded

2-3 roasted red peppers from jar, sliced

about 1 cup cubed cheeses ( I used a combination of sharp cheddar, a semi-soft and a semi-firm cheese.)

5-6 slices of salami, cut into thin strips

salt

fresh ground black pepper

flat leaf parsley, chopped

Vinaigrette

1:1 proportions of red wine vinegar: extra virgin olive oil (about 2 tbsp each)

1 medium garlic clove, minced

salt

pepper

Bring a pot of water to a boil over high heat and generously season with salt. Add the pasta and cook until al dente, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water to add to the pasta later, if needed. Let the pasta cool down to room temperature.

In the meantime, chop the vegetables, and slice the meats and cheeses. Prepare the vinaigrette by whisking togetherolive oil and vinegar  in a large bowl along with minced garlic, salt and pepper.

Add the pasta, the vegetables, sliced meat and cheeses to the vinaigrette in the bowl. Toss well to coat evenly. Add the required quantity of reserved liquid for desired moisture level.

Stir in some freshly chopped parsley and adjust seasonings with salt and fresh ground black pepper.

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