Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

In a large bowl, whisk the vinegar with the mustard, lemon juice, garlic and oregano. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt and pepper.

Step 2    

In a medium saucepan of boiling salted water, cook the penne, stirring occasionally, until tender. Drain and rinse under cold water, then drain again; add to the vinaigrette.

Step 3    

Add the tomatoes, sliced fennel and fronds, sliced celery and leaves, olives, red onion, soppressata, provolone and 3/4 cup of the Parmigiano to the pasta. Season the salad with salt and pepper and toss gently to combine.

Step 4    

Just before serving, add the parsley and the basil and toss gently. Garnish with the remaining 1/4 cup of Parmigiano and serve.

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