As Aired on July 23, 2013
Recipe Courtesy Chef Bryan Woolleywww.cookingwithchefbryan.com
4 cups cooked, rinsed and cooled elbow pasta
8 oz salami, thinly sliced
1 small zucchini cut in half and the sliced
1 cup chopped arugula
1/3 cup diced red onion
10 large stuffed green olives sliced in half
4 large eggs, hard boiled, peeled, sliced lengthwise
1 lemon cut into wedges
1/2 cup shredded parmesan cheese
extra virgin olive oil
salt and pepper to taste
1.) To a large bowl, add the pasta, salami, zucchini, arugula, red onion and sliced green olives to a large bowl. Toss to combine.
2.) Drizzle with extra virgin olive oil, salt and pepper to taste.
3.) Divide between four dinner plates and arrange the hard boiled egg halves and lemon wedges on the plates. Sprinkle with parmesan cheese and serve with artisan bread. Enjoy!
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