Signature Dish of Lou Decruss

Sopresetta Pasta Salad


2 1/4 oz. garlic
1 1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. dry mustard
1/4 teaspoon ground fennel
1 t. black pepper
1 tb. kosher salt
1/2 t. celery seed
1 t. fennel seed
1 t. dry thyme
1 tb. dried basil


1 pound cubed mozzarella
1 pound cubed provolone
4 oz. romano
1/2 pound cubed sopresetta
1 pound cubed genoa salami
1/2 pound chopped onion
3/4 lb. chopped green pepper
4 oz sliced baby carrots
6 oz black olives drained and sliced
6 oz. green olives drained and sliced
1 cup curley parsley. Culled, chopped rough
2 cups freshly chopped tomatoes

32 oz. rotinni

In mixing bowl, whisk dressing ingredients together. Set aside.

Prepare remaining ingredients and set aside, reserving tomatoes.

Cook pasta for about 7 minutes. (slightly undercooked)

Drain well and transfer to a large mixing bowl. Drizzle dressing all over pasta

Gently toss to coat. Add remaining ingredients, (except tomatoes) toss to mix.

Do not overwork or pasta will break. Transfer to appropriate size serving bowl.

Spread the tomatoes evenly over salad. Cover tightly and refrigerate overnight.

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