Salame Pasta Salad



1 lb. gemelli or other small pasta
3 or 4 green bell peppers
8 oz. sliced good-quality salame
1 large bunch of fresh basil (2-3 oz.)
3-4 tablespoons minced garlic
2 tablespoons freshly-squeezed lemon juice
4 tablespoons good-quality olive oil
1 1/4 cups grated Parmesan cheese (5 oz.)

1. Cook the pasta according to package directions. Drain, and rinse in cold water.
2. While the pasta is cooking, seed and dice the bell peppers. Slice the salame into strips, and mince the basil.
3. In a prep bowl, mix together the garlic, lemon juice, and olive oil.
4. Put the pasta into a large bowl, and add the bell pepper, salame, and basil. Mix thoroughly, add the dressing and the Parmesan cheese, and mix again.
5. Leftovers will keep pretty well for up to three days in the refrigerator; bring to room temperature before serving.

yield: 8-10 servings.

From a blog - Mommy Cooks