Fresh Fall Salad
(serves 8 - 10 people)
1 16 oz package of spiral pasta (I used Trader Giotto’s Trofie Colore Macaroni)
8 oz Girard’s light Champagne dresssing
8 oz (1/2 package) Trader Joe's riced cauliflower or 1 cup of finley chopped cauliflower
2/3 cup of black olives (sliced)
1 5 oz package of Trader Giotto’s sopressata salame (sliced)
1/2 cup shredded Parmesan cheese
4 whole egg whites (sliced)
3 Persian cucumbers (sliced)
1 cup grape tomatoes (sliced)
8 basil leaves (chiffonade)
salt and pepper
1. Cook pasta according to the directions, al dente, then rinse under cold water for 15 seconds to cool it off.
2. Place pasta in a large mixing bowl and add cauliflower, olives, salami, cheese, egg whites, grape tomatoes and basil.
3. Top with dressing (shake dressing before pouring), and toss all ingredients until well mixed. Add salt and pepper to taste. If you like a “wetter” consistency, feel free to add additional dressing. If I don’t serve my pasta salad immediately, I will re-fresh it with a few splashes of dressing and another toss once I remove it from the refrigerator before serving.