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Trofiette Pasta Salad

Prep Time 5 mins Cook Time 8-10 mins

Servings: 6-8


· 16 oz Trofiette Pasta

· 1/2 jar Sun-Dried Peppers chopped

· 1/2 jar Baked Black Olives chopped

· 1 package of Speck chopped

· 1 jar Andoran Pesto

· 7 oz Pecorino Calabrese Cheese cubed

· Handful of cherry tomatoes halved

· Coarsely ground black pepper and salt

· Coarsely chopped Italian Parsley

  1. In a large pot, bring 2 quarts of water to a boil.

  2. Add pasta to pot and boil 8-10 minutes until al dente.

  3. Drain pasta and place in large bowl.

  4. Add chopped peppers, olives, speck, cubed cheese, tomatoes and a few tablespoons of arugula pesto to taste - Mix well.

  5. Taste for salt and pepper, season as needed. Chill for an hour or overnight.

  6. Sprinkle with chopped parsley and Enjoy!

Buon Appetito!

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