Ensalada italiana de pasta picante, éxito de picnic

Ingredientes

• 16 oz tri-color rotini pasta
• 1 cup zesty Italian dressing, divided
• 8 oz hard salami or pepperoni, diced
• 8 oz fresh mozzarella pearls
• 1 pint cherry tomatoes, halved
• 1 medium red onion, finely diced
• 2 medium bell peppers (red and green)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/4 cup grated Parmesan cheese
• 1 tablespoon pepperoncini juice (optional chef's twist)
• 2 tablespoons salt (for boiling water)
• 1/4 cup toasted pine nuts (optional garnish)

Preparación

1. 1

   Bring a large pot of water to a rolling boil and add 2 tablespoons of salt until it tastes like the sea.

2. 2

   Cook the tri-color rotini for about one minute less than the package directions suggest to ensure a firm 'al dente' texture.

3. 3

   Drain the pasta and immediately rinse under cold running water to stop the cooking process and remove excess starch. Shake the colander well to remove all excess water.

4. 4

   In a large clear glass bowl, toss the slightly warm pasta with approximately half of the zesty Italian dressing to allow the noodles to absorb the flavor.

5. 5

   Prepare the vegetables and meats by chopping the bell peppers, red onion, and salami into uniform, bite-sized pieces. Halve the cherry tomatoes.

6. 6

   Add the chopped salami, mozzarella pearls, cherry tomatoes, black olives, red onion, and bell peppers to the pasta bowl.

7. 7

   Sprinkle in the dried oregano, dried parsley, and grated Parmesan cheese. If using, add the pepperoncini juice for an extra layer of tang.

8. 8

   Toss all ingredients thoroughly until every component is evenly coated in dressing and herbs.

9. 9

   Cover the bowl tightly with plastic wrap and refrigerate for at least two hours, or ideally overnight, to let the flavors marry.

10. 10

    Just before serving, toss the salad one last time and add the remaining dressing to refresh the moisture and gloss. Top with toasted pine nuts if desired.