Italian Pasta Salad
Ingredients
The salad
-
16
oz.
dry rotini
-
10
oz.
hard salami, sliced ¼-inch thick then chopped
-
3
cups
grape tomatoes, halved
-
1
can (6 oz.)
black olives, sliced
-
2
cups
chopped bell peppers
-
½
cup
chopped red onion
-
8
oz.
fresh mozzarella pearls
-
3
oz.
freshly grated parmesan
-
½
cup
chopped fresh parsley
-
⅓
cup
chopped fresh basil
The dressing
-
1
cup
olive oil
-
¼
cup
fresh lemon juice
-
1
tsp
dried oregano
-
2
tsp
dijon mustard
-
1
tsp
honey
-
2
tsp
minced garlic
-
½
tsp
red pepper flakes
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Cook the rotini pasta according to package directions until al dente, reserving ½ cup of pasta water before draining.
- Spread the drained pasta on a baking sheet to cool for 15 minutes.
- While the pasta cools, chop the vegetables and prepare the dressing.
- Whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, salt, and pepper for the dressing.
- In a large bowl, combine the cooled pasta with salami, tomatoes, olives, bell peppers, red onion, mozzarella, parmesan, parsley, and basil.
- Pour the dressing over the salad and add ¼ cup of reserved pasta water, tossing to combine.
- Adjust the consistency with more pasta water if needed, and season with additional salt if desired.
- Chill the pasta salad for 1 to 2 hours before serving for a refreshing taste.
Nutrition Facts (estimated)
Servings
12
Calories
529
Total fat
35g
Total carbohydrates
36g
Total protein
18g
Sodium
1005mg
Cholesterol
38mg
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