Italian Pasta Salad (Print version)

A chilled Italian Pasta Salad with rotini, salami, mozzarella, vegetables, and a zesty homemade dressing.

# Ingredients:

For the pasta salad

01 - 12 oz (340 g) rotini pasta
02 - 1 tablespoon kosher salt, for the pasta water
03 - 6 oz (170 g) Genoa salami, chopped
04 - 8 oz (225 g) mozzarella pearls, drained
05 - 1 pint (300 g) cherry tomatoes, halved
06 - 1 1/2 cups (180 g) diced cucumber
07 - 1 red bell pepper, diced
08 - 1/2 cup (75 g) sliced black olives
09 - 1/3 cup (45 g) sliced pepperoncini, drained
10 - 1/4 cup (35 g) thinly sliced red onion
11 - 1/4 cup chopped fresh parsley or basil

For the dressing

12 - 1/2 cup (120 ml) extra virgin olive oil
13 - 1/4 cup (60 ml) red wine vinegar
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey
17 - 1 garlic clove, finely grated or minced
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon dried basil
20 - 3/4 teaspoon kosher salt, plus more to taste
21 - 1/4 teaspoon black pepper
22 - 1/4 teaspoon red pepper flakes, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rotini until al dente, about 8-10 minutes or according to the package. Drain, rinse under cold water, and let it drain well.
02 - Add olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, oregano, basil, salt, pepper, and red pepper flakes to a jar. Seal and shake until blended.
03 - Chop the salami, halve the tomatoes, dice the cucumber and bell pepper, slice the onion, and drain the mozzarella, olives, and pepperoncini.
04 - Place the cooled pasta in a large bowl and toss with about half of the dressing so the spirals are lightly coated.
05 - Add the salami, mozzarella, tomatoes, cucumber, bell pepper, olives, pepperoncini, red onion, and herbs. Toss gently with more dressing until everything is coated.
06 - Cover and refrigerate for at least 30 minutes. Toss again before serving and add the remaining dressing as needed to refresh the salad.

# Good to know:

01 - Best served slightly chilled or at room temperature.
02 - Leftovers keep in an airtight container in the refrigerator for 3-4 days.
03 - Save a little dressing to refresh the salad before serving.

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