This isn’t your average pasta salad

This isn’t your average pasta salad. It’s giving pasta salad of the summer.

This is perfect for Memorial Day or any summer get together. It’s easy to make and impossible to stop eating. Everyone will be asking for the recipe.

What you’ll need:
• 3 oz Volpi’s Spicy Soppressata (thinly sliced or chopped)
• 3 oz Volpi’s Heritage Prosciutto (baked until crisp)
• 10 oz pasta (I used vesuvio)
• 3/4 cup unexpected cheddar (cut into small cubes)
• 3/4 cup mini bell peppers (thinly sliced or chopped)
• 1/2 cup Castelvetrano olives (halved)
• 1/2 cup marcona truffle almonds or plain marcona almonds
• About a cup or more of arugula
• Fresh basil (chopped)

For the Creamy Brie Vinaigrette:
• 4 tbsp fig jam
• 2 tbsp whole grain dijon mustard
• 2 tsp honey 
• 4 tbsp champagne vinegar (or white wine vinegar)
• 3 oz brie (rind removed, softened)
• A little more than 1/2 cup of olive oil 
• 1 small garlic clove (grated)
• 1-2 tbsp of fresh chives
• Warm water (to thin out the dressing )
• Salt and pepper to taste
1. Bake the prosciutto 375 for 8-10 minutes until crisp. Let it cool and then break into pieces.
2. Boil the pasta in salted water until al dente. Drain and set aside.
3. In a bowl, add the brie and warm water and whisk until smooth. Then add in fig jam, honey, vinegar, dijon, garlic, chives, salt & pepper. Slowly add in the olive oil and whisk to emulsify. If the Vinaigrette is still thick, add in more warm water to get it to the consistency you prefer. 
4. While the noodles are still warm, add in about 1/2 a cup or more of the vinaigrette. Let it sit and absorb while you prep everything else.
5. To the dressed pasta, add the bell peppers, almonds, olives, Volpi’s Spicy Soppressata, unexpected cheddar, some of the Volpi crispy Prosciutto, and arugula. Toss gently. 
6. Drizzle in the vinaigrette until the salad is glossy and flavorful, but not overly drenched. You might have a bit leftover – perfect for serving on the side.
7. Top with more of Volpi’s crispy Prosciutto and fresh basil just before serving. Serve slightly chilled or at room temperature and ENJOY!
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i made a shakuderie inspired pasta salad with a creamy bree vinegarette and oh my gosh you guys I’m not even kidding it turned out so good like I surprised myself This is so perfect for Memorial Day or any summer get together Let’s get into it First we’re going to be using Vulpi pushut and we’re going to crisp it up I’m obsessed with Vulpi’s cured meats and the pushcuto It’s going to add that perfect salty savory crunch We’re going to boil our noodles drain them and set them aside Now we can make the most delicious brie vinegarette You’re going to mix together brie and a little bit of warm water to thin it out as well as some dijon mustard fig jam honey grated garlic champagne vinegar chives salt and pepper Slowly add in some olive oil and mix until well combined You guys this vinegar red is drinkable You’re going to pour some of the vinegarette over the warm pasta so it really soaks in all of that flavor You’re going to slice up some of spicy soada This is going to add some spice to the pasta salad We’re going to add in some bell pepper some truffle almonds olives that spicy soada some cheddar and that crispy pushcuto Pour in the vinegarette and add some arugula and top with fresh basil and enjoy