Description
A zingy, colorful Italian pasta salad loaded with fresh vegetables, cheese, and a homemade Italian dressing that gets better as it sits.
Ingredients
Scale
- 1 pound rotini pasta
- Salt for pasta water
- 8 oz beef salami, diced into bite-sized pieces
- 8 oz fresh mozzarella pearls
- 1 pint cherry tomatoes, halved
- 1 large cucumber, seeded and diced
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup pitted olives, halved
- 1/2 cup pepperoncini, sliced
- 1/2 cup fresh basil, roughly torn or chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup artichoke hearts, quartered
- 1/3 cup grated parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon finely grated parmesan
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, cook pasta 1 minute less than package directions, drain, and rinse under cold water immediately.
- Make Dressing: Combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, Italian seasoning, honey, red pepper flakes, salt, black pepper, and finely grated parmesan in a jar and shake until combined.
- Chop Ingredients: Dice the beef salami, cucumber, red bell pepper, and red onion; halve the cherry tomatoes and olives; slice pepperoncini; and quarter artichoke hearts.
- Assemble: In a large bowl, combine cooled pasta and all chopped ingredients except fresh herbs; pour about 3/4 of the dressing over and toss gently.
- Final Touch: Add fresh basil, fresh parsley, and the remaining dressing, tossing gently before tasting for final adjustments.
Notes
For best results, refrigerate for at least 2 hours before serving. This salad keeps in the fridge for up to 4 days. Do not freeze.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 45 mg