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Italian-American Pasta Salad

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Chef Fabio Viviani and David Venable come together to show you have to create an Italian-American pasta salad. Plus, get tips on how to perfectly cook your pasta.

Cooking Recipe

12 oz uncooked penne pasta
1 lb hard salami, diced
2 cups parmesan cheese, grated
1 & ½ cups fresh mozzarella
2 pints cherry tomatoes
Extra virgin olive oil
15-20 basil leaves, rough chop
Salt and pepper, to taste

For Mayonnaise:
2 eggs
Light olive oil
5-6 basil leaves
½ lemon

1. In a bowl of cooked pasta add a drizzle of extra virgin olive oil. Add in the cherry tomatoes, parmesan, mozzarella, salami, basil, and salt and pepper.

2. In a blender, add in the 2 eggs. As it is blending add in pepper and light olive oil. As it thickens up throw in the 5-6 basil leaves and blend again. As it blends add in the olive oil again so that it thickens up more.

3. Stop the blending and add in the salt. Then blend again and add in lemon juice and more olive oil. Taste it and if it needs seasoning add more seasoning. If you want it thicker add more olive oil.

4. Pour the mayonnaise in the pasta bowl, serve on a plate, and finish with a pepper.


Italian-American Pasta Salad


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