#507: Italian Basil Pasta Salad

I made this to eat with our Ham and Cheese Calzones and also to eat for lunches this week.  I made some adjustments though because I didn't have all of the ingredients on hand, nor do I like all of the original ingredients listed.  The original recipe makes a HUGE batch (serves 18), so I cut this down a lot. 

I really, really enjoyed this.  It's lacking a little seasoning, so it could use a little more garlic, basil and salt, but other than that I thought it was good!

Salad:
1 package (16 ounces) bow tie pasta

2 cups grape tomatoes

7 ounces fresh mozzarella cheese, cubed (I used shredded mozzarella)

1 medium sweet yellow pepper, chopped (I used red pepper)

1 small red onion, chopped

1/2 cup pickled banana pepper rings (I omitted)

1 can (2-1/4 ounces) sliced ripe olives, drained

4 thin slices hard salami, diced

1/2 cup fresh basil leaves, thinly sliced

Dressing:

3/4 cup olive oil

3/4 cup red wine vinegar

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried basil

Cook pasta according to package directions; drain and rinse in cold water.

In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil.
In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.