Description
A vibrant Italian-inspired pasta salad loaded with cheese, cured meats, and a zesty dressing, perfect for summer gatherings.
Ingredients
- 3/4 cup mayonnaise (light mayo works well)
- 2 tablespoons red wine vinegar
- 1 to 2 cloves fresh garlic (grated; I usually use 1 if it’s large)
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound dried pasta (campanelle or your choice)
- 8 ounces mozzarella pearls
- 6 ounces provolone cheese (diced)
- 2½ ounces hard salami (diced)
- 2½ ounces pepperoni (diced)
- 2 cups halved cherry tomatoes
- 1 cup sliced red onion (soaked in ice water for 10 minutes)
- 1/2 cup sliced pepperoncini
- 1/2 medium head romaine lettuce (thinly sliced; about 1 generous cup)
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook following the package instructions until al dente. Drain and cool.
- Make the dressing. In a bowl, whisk together the mayonnaise, red wine vinegar, grated garlic, oregano, black pepper, and crushed red pepper flakes.
- Prepare the veggies. Dice the salami and pepperoni. Halve the cherry tomatoes, slice the red onion, and prepare the lettuce and pepperoncini.
- Combine everything. In a large mixing bowl, combine the cooled pasta, meats, cheeses, tomatoes, onion, pepperoncini, romaine, and basil. Pour the dressing over the mixture and toss until evenly coated.
- Chill. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Notes
This pasta salad is best served chilled. To keep it fresh, store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian