Italian Pasta Salad
- Yield 8
- Prep 20 minutes
- Cook 10 minutes
Italian Pasta Salad is a pork recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 pound uncooked pasta, (I used rotini)
- 1 pint (11 oz) cherry tomatoes, halved
- 1 cup pearl mozzarella
- 6 ounces salami, sliced or chopped
- 3/4 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 3/4 cup pitted Kalamata olives, halved
- 1 cup roasted red bell peppers, chopped
- 1 cup loosely packed fresh basil, chopped
- 2/3 cup finely grated Parmesan cheese, plus extra for serving
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, finely grated or minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 tablespoon pepperoncini brine
Method
Leave the pasta. Raise a large pot of generously salted water to a boil. Leave the rotini until al dente according to package instructions. Tip off, then rinse briefly with cool water until no longer hot (but not fully chilled). Move to a large mixing bowl.
Make the vinaigrette. In a small bowl or jar, whisk together the red wine vinegar, Dijon, honey, garlic, oregano, salt, pepper, and pepperoncini brine. Slowly drizzle in the olive oil while whisking until emulsified.
Turn the salad. Tip in the cherry tomatoes, mozzarella, salami, pepperoncini, red onion, olives, and roasted red peppers to the bowl with the pasta. Tip in the vinaigrette and toss until evenly coated.
Finish. Tip in the basil and Parmesan, then toss again until everything is well combined.
Rest + serve. Let the salad sit for at least 15–20 minutes so the flavors can meld. Turn once more and serve with extra Parmesan on top.
