/ Source: TODAY
Servings: 4 main-course or 8 side servings
INGREDIENTS
- 3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic® *
- 1/2 cup plus 1/4 teaspoon olive oil, in all
- 3 small gherkin pickles, chopped
- 2 tablespoons finely chopped yellow banana peppers
- 2 tablespoons finely chopped red bell peppers
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped pitted black olives
- 2 tablespoons finely chopped fresh Anaheim chile peppers
- 2 pepperoncini (small pickled peppers sold in jars), chopped
- 1 1/2 tablespoons chopped capers
- 3/4 teaspoon minced fresh garlic
- 3/4 cup chopped pimento-stuffed green olives
- 1/2 cup small cauliflower florets
- 1/4 cup finely chopped fresh parsley
- 1/4 cup chopped onions
- 1/4 cup finely chopped carrots
- 1/4 cup white balsamic vinegar
- 1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with 1/4 teaspoon olive oil and well but gently mixed, at room temperature
- 1 medium tomato, peeled, seeded and finely chopped
- 4 oz. julienned ham
- 4 oz. julienned Genoa salami
- 4 oz. Swiss cheese
- 4 oz. Mortadella
DIRECTIONS
Heat the oil in a 12-inch skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add everything (including the Meat Magic) except the penne, tomato, ham, salami, Swiss cheese and Mortadella. Cook, stirring frequently, for 4 minutes and remove from the heat. Combine with the pasta, tomato, ham, salami, Swiss cheese, and Mortadella in a large serving bowl and toss well. Serve at room temperature.