It’s getting close to bbq weather, and summer picnics are right around the corner.

This is a great pasta salad to have in your back pocket, for all your potluck needs.

It’s basically what happens when you slide the anti-pasta charcuterie, into a chilled bowl of pasta and top with your favorite italian salad dressing. It’s that easy.

Ingredients:

1 box of farfalle pasta, cooked according to directions, tossed with 1 Tbsp evoo and chilled

1 1/2 green bell peppers, stemmed, seeded and chopped

1 avocado, peeled, pitted and chopped

1 clamshell cherry tomatoes, halved (can substitute 2 regular tomat0es, chopped)

1 cucumber, ends removed, sliced lengthwise into quarters, and then sliced

1/2 bunch green onions, sliced

4 large, cooked, artichoke hearts, chopped

1 cup pitted castelvetrano olives

4 oz salami package, chopped

4 slices white american cheese, chopped

your favorite italian salad dressing, or mine

1/3 cup evoo

1/2 cup white wine vinegar

2 Tbsp grated parmesan

juice of 1/2 lemon

2 tsp local honey

1/2 tsp salt

1 tsp trader joes onion salt

1 tsp dried parsley

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp ground black pepper

Directions:

Add all antipasti ingredients to pasta. Toss to combine.

If making my homemade italian salad dressing, combine all ingredients in a mason jar, and shake to combine.

Add salad dressing slowly, tossing to combine, until pasta is coated.