1 1/2 cup Gallo Salame Italian Dry Salame, julienne
10 oz. Gemelli Pasta
1/2 cup Red Bell Pepper, small dice
1/2 cup Green Bell Pepper, small dice
3-4 Tbsp. Minced Garlic
2 Tbsp. Lemon Juice
4 Tbsp. Olive Oil
8 Tbsp. Parmesan cheese, grated
1/4 cup Basil, thin sliced
Kosher Salt or Table Salt, to taste
Black Pepper, to taste
- Cook pasta according to package directions.
- Drain and rinse in cold water.
- In large bowl, mix Italian Dry Gallo Salame and all ingredients thoroughly and season to taste with salt and pepper.