Italian Pasta Salad
Ingredients
Balsamic Vinaigrette
-
½
cup
olive oil
-
¼
cup
balsamic vinegar
-
2
teaspoons
Dijon mustard
-
to taste
salt and freshly ground black pepper
Pasta Salad
-
16
ounces
rotini or other small pasta
-
1
rib
celery, minced (½ cup)
-
½
cup
roasted red peppers, drained and minced
-
6
ounces
fresh mozzarella cheese, chopped into ¼-inch pieces (1 ¼ cups)
-
6
ounces
sliced salami, chopped into ¼-inch pieces (1 ¼ cups)
-
¼
cup
sliced pepperoncini peppers
-
¼
cup
capers
-
to taste
fresh parsley, minced (optional)
Instructions
- Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a large bowl to make the dressing.
- Boil 4 quarts of water with 1 tablespoon salt in a large pot.
- Add the pasta and cook until tender, about 8 to 10 minutes, then drain and rinse with cold water.
- In the bowl with the dressing, add the cooled pasta, celery, roasted red peppers, mozzarella, salami, pepperoncini, and capers, and toss to combine.
- Sprinkle with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
12
Calories
333
Total fat
18g
Total carbohydrates
31g
Total protein
12g
Sodium
625mg
Cholesterol
22mg
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