With the arrival of fall, this pasta salad is nearly out of season. But I made it on Saturday for a picnic dinner because it’s such a good take along dish, and I wanted to share it here.
1 lb of pasta (I like colorful, spiral pasta)
1 log of salami
Pecorino romano cheese (we buy it in a wedge from Trader Joe’s)
1 or 2 sweet bell peppers (any color is tasty)
1 bag of frozen peas
1 bottle of creamy balsamic dressing (the Trader Joe’s one is legit)
Cook the pasta according to the package directions. While it’s cooking, chop the salami, cheese, and peppers into small pieces and add to a big bowl. Drain the pasta and add the still-frozen peas to the strainer. Stir the peas and pasta around, which will thaw the peas and help the pasta cool down. Add the pasta and peas to the bowl with the salami, cheese, and peppers. Pour the dressing over the top. (You might think you don’t need a whole bottle of dressing, but it will taste much better if you add it all). Stir to combine well and serve immediately, or refrigerate until you’re ready to eat.