Italian Pasta Salad

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Italian Pasta Salad

An incredibly filling and revitalizing pasta salad! prepared with two kinds of cheese, fresh vegetables and herbs, smoked salami, soft pasta, and a zesty homemade Italian dressing.

INGREDIENTS

  1. 16 ounces of dried rotini
  2. 10 ounces of firm salami, sliced 1/4-inch thick, chopped;
  3. 3 cups (16 ounces) grape tomatoes;
  4. 1 can (6 ounces) black olives, halved;
  5. 2 cups chopped bell peppers (yellow and green are my favorites).
  6. half a cup of finely chopped red onion
  7. 8 ounces of fresh mozzarella pearls;
  8. 3 ounces of freshly grated parmesan cheese
  9. half a cup of freshly chopped parsley
  10. 1/3 cup of freshly chopped basil

Dressing

  1. One cup of olive oil
  2. 1/4 cup of newly squeezed lemon juice
  3. One teaspoon of dried oregano
  4. Two teaspoons of dijon mustard
  5. One teaspoon honey
  6. Two teaspoons of finely chopped garlic
  7. red pepper flakes, 1/2 teaspoon, or to according to taste
  8. Black pepper and salt that has just been ground

Guidelines

  • Cook pasta as directed on the package (I cook it in five quarts of water with a tablespoon of salt until it’s just about al dente). After draining the pasta, set aside 1/2 cup of water.
  • Pasta should be transferred right away to an 18 by 13-inch baking sheet with a rim, then spread out to cool for 15 minutes.
  • Chop ingredients and make dressing while pasta cooks and cools.
  • Olive oil, lemon juice, oregano, mustard, honey, garlic, and red pepper flakes are combined to make the dressing. Season with a little pinch of salt and then pepper to taste.
  • Pasta should be cooled before being combined with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, basil, and parsley in an extra-large bowl.
  • Mix the dressing one more, then add it to the bowl of ingredients along with 1/4 cup of pasta water. To coat evenly, toss well. If necessary, thin with additional pasta water and add extra salt to taste.
  • Serve immediately or refrigerate for 1 to 2 hours (or up to 3 days) for a cooler, crisper pasta salad.

Notes: 

  • If you are unable to acquire pearls of that size, you may use chopped fresh mozzarella in the shape of a log or ball in place of the pearls. Simply chop into little bits.
  • Grate parmesan cheese by cutting it into 1-inch bits and adding them to a food processor. Process until finely ground, about one minute.

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