Salami, Artichoke and Ricotta Pasta Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 12 oz farfalle pasta (bow tie) 2 cups diced salami One 14-ounce can artichoke hearts, quartered 2 tablespoons chopped fresh rosemary 1 1/4 cup ricotta cheese
			Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package’s instructions. Drain and let cool slightly. Whisk the olive oil with the balsamic vinegar and mustard to combine. Season with salt and pepper. Toss the cooled pasta with the salami, artichoke hearts and rosemary. Add the dressing and toss well to coat. Finally, drop dollops of ricotta across the surface of the pasta salad and gently fold to combine. Serve immediately or store in the refrigerator in an airtight container for up to five days.