Wednesday, December 21, 2016

Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad

This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. I posted this one back in September but it looks so good I'm passing it along again. You'll be using the Wild Idea Buffalo Salami for this dish, which you can purchase on the Wild Idea Buffalo website. Also included is Jill O’Brien’s recipe for Basil Pesto. As always you can find this recipe on the Wild Idea Buffalo website! Not only can you find all the Wild Idea Buffalo Recipes but you can also purchase any of the cuts of Buffalo available. Enjoy and Eat Healthy!

Buffalo Antipasto Pasta Salad
By: Jill O’Brien
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.


1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.


2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.

No comments:

Post a Comment