Ingredients

• 1 Pasta Rock

• 1/2 lb Orecchiette Pasta 

• 1 tsp Mustard

• 1 Tbsp Wild Garlic Dried Herb Blend

• 6 Tbsp White Balsamic Vinegar

• 6 Tbsp Frantoia Italian Extra Virgin Olive Oil

• 2 cups Broccoli Florets

• 2 Carrots

• 1/4 lb Salami 

• 1/4 cup Provolone Cheese, cut into 1/4" cubes