Fusilli Salad with Salami, Provolone & Sun Dried Tomato Viniagrette

6 T Extra Virgin Olive Oil (EVOO)

1- 8oz jar oil packed sun-dried tomatoes, drained and minced

1/4 C red wine vinegar

2 T minced fresh basil or parsley

1 garlic clove, minced

1 lb fusilli pasta

8 oz. thickly sliced salami, cut into matchsticks

1 1/2 oz baby spinach (2 cups)

8 oz. thickly sliced provolone, cut into matchsticks

1/2 C pitted Kalamata olives, sliced

salt and pepper

Bring 4 quarts water to boil in large pot.

Meanwhile, whisk olive oil, sundried tomatoes, vinegar, basil, garlic 1/2 tsp salt & 1/2 tsp pepper together in bowl large enough to hold entire pasta salad.

Add fusilli and 1 T salt to boiling water and cook, stirring often until tender. Drain water.

Add hot, drained fusilli and salami to bowl w/ dressing and toss. Cover and refrigerate until cooled, about 15 mins.

Just before serving, stir in spinach, provolone, and olives and season with salt and pepper to taste.