> 1 lb gemelli pasta
> 1 cup finely shredded radicchio
> 1 cup finely sliced fennel
> 1/2 cup sliced pitted black olives
> 1/2 cup sliced roasted red peppers
> 1/2 cup salami, cut into matchsticks
> 3 tablespoons toasted pine nuts
> 1/4 cup fresh basil, plus more to garnish
> 1/2 cup shaved Parmesan cheese, plus more to garnish
> 1/2 cup balsamic vinaigrette, or more if needed
Cook the pasta until just tender but still firm to the bite, following the instructions on the package. Drain and rinse under cold water.
In a large serving bowl, toss the pasta with the remaining ingredients. Check for seasoning and add salt and pepper and more balsamic vinaigrette if needed.
Garnish with extra Parmesan cheese and basil springs, if desired.
This salad is extremely forgiving. Add more or less of the ingredients depending on which ones you like best.