"When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!..."
INGREDIENTS
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For mayo: 20 leaves fresh basil, chopped
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2 eggs
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salt and pepper to taste
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¼ c lemon juice
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2-4 cups light olive oil
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For the salad:,
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1 lb. fusilli pasta
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1 cup diced cherry tomatoes
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2 cups arugula
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1 red and 1 orange bell pepper, chopped
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1 cup Parmesan cheese, grated
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1 cup buffalo mozzarella cheese, diced
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1 cup chopped black olives
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3 hard-boiled eggs, chopped
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¼ lb prosciutto, chopped
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¼ lb salami, chopped
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½ cup capers