Serve with a good french baguette and a quality bottle of Zinfandel for a romantic evening. If we told you where we got the recipe, we'd have to kill you, lol. ;)

Ingredients

6 serv.

penne, cooked and drained↗4 ounces
extra virgin olive oil↗1⁄4 cup
red wine vinegar↗2 tablespoons
salami, sliced thin and quartered↗2 ounces
pepperoni, sliced thin and quartered↗2 ounces
mushrooms, sliced thin↗2 ounces
red onion, sliced and cut in half↗1⁄2
olives↗2 ounces
provolone cheese, sliced thin and quartered↗4 ounces
plum tomatoes, cut in halves↗4
fresh basil leaves, chopped↗2 tablespoons
fresh mozzarella cheese, sliced thick and halved↗4 ounces
oregano↗1 teaspoon
salt↗1⁄4 teaspoon
black pepper↗1⁄4 teaspoon
head lettuce, torn↗1⁄2

Step-by-step instructions

1
In a large bowl toss the cooked penne with the oil and vinegar.
2
Gently toss in salami, pepperoni, mushrooms, onions, olives, provolone, tomatoes and basil. Season with oregano, salt, and pepper. Serve over a bed of lettuce.
3
Alternate arrangement: In a large bowl, toss penne, tomatoes, mushrooms, tomatoes, basil, oil, vinegar, salt, and pepper. Arrange torn lettuce onto plates; top with pasta mixture.
4
Fold the meat and cheeses into rosebuds and arrange decoratively onto the pasta. Place olives into center of rosebuds. Sprinkle all over with oregano and serve.

Source: food.com

Original recipe ↗

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