Focaccia Panzanella Pasta Salad

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. radiatori pasta

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar, plus more to taste

• 1 tsp. oregano

• Salt & pepper to taste

• 1 cup salami, diced (I used Principe Trio: Genoa Salami, Hot Soppressata, Italian Dry Salami)

• 1 cup heirloom cherry tomatoes, quartered

• 1 cup focaccia croutons

• 1/4 red onion, sliced thin

• 1/3 cup mozzarella pearls

• 1/3 cup basil chiffonade

Focaccia Croutons:

• 1 slice of focaccia

• Extra virgin olive oil

• Salt to taste

Directions:

1. Preheat the oven to 350°F.

2. Cut the focaccia into cubes and spread onto a baking sheet. Drizzle with olive oil and salt. Bake for about 20 minutes, tossing halfway, until golden and crispy.

3. Marinate the tomatoes in red wine vinegar and a pinch of sea salt while the croutons bake.

4. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente.

5. Strain the pasta and let cool before making the pasta salad.

6. Add the olive oil, red wine vinegar, oregano, salt and pepper to a mason jar. Shake well.

7. Add the cooled pasta to a large mixing bowl along with the salami, tomatoes, croutons, red onion, mozzarella pearls, and basil.

8. Pour the red wine vinaigrette over the salad and toss gently. Adjust ingredients and seasoning to taste.