Ensalada de pasta italiana

Ingredientes

• 16 oz. dry rotini
• 10 oz. hard salami, (sliced 1/4-inch thick then chopped)
• 3 cups (16 oz.) grape tomatoes, (halved)
• 1 (6 oz.) can black olives, (sliced)
• 2 cups chopped bell peppers ((I like to use yellow and green))
• 1/2 cup chopped red onion
• 8 oz. fresh mozzarella pearls*
• 3 oz. freshly grated parmesan, ((3/4 cup))
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh basil*
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp dried oregano
• 2 tsp dijon mustard
• 1 tsp honey
• 2 tsp minced garlic
• 1/2 tsp red pepper flakes, (or to taste)
• Salt (and freshly ground black pepper)

Preparación

1. 1

   Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.

2. 2

   Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.

3. 3

   While pasta is cooking and cooling chop ingredients and prepare dressing.

4. 4

   For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.

5. 5

   Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.

6. 6

   Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.

7. 7

   It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).