Ensalada italiana de pasta sin verduras

Ingredientes

• 16 oz Rotini or Fusilli pasta
• 8 oz Genoa salami, cubed
• 6 oz Pepperoni (mini rounds or chopped sandwich-style)
• 8 oz Provolone cheese, cubed
• 8 oz Fresh mozzarella pearls, drained
• 6 oz Black olives, sliced and drained
• 16 oz Zesty Italian dressing (high-quality oil-based)
• 1/2 cup Grated Parmesan cheese
• 1 tablespoon Dried oregano
• 1 tablespoon Dried parsley
• 1 teaspoon Red pepper flakes (optional for heat)
• Kosher salt (for pasta water)
• Freshly cracked black pepper to taste

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil and cook the pasta for one minute less than the package directions to achieve a firm al dente texture.

2. 2

   Drain the pasta but do not rinse it; immediately place the warm pasta into a large mixing bowl.

3. 3

   Pour approximately one-third of the Italian dressing over the warm pasta and toss well to allow the dressing to absorb into the noodles.

4. 4

   While the pasta cools, cube the Genoa salami and provolone cheese into uniform, bite-sized pieces.

5. 5

   Ensure the mozzarella pearls and black olives are thoroughly drained to prevent excess moisture in the salad.

6. 6

   Once the pasta is no longer steaming hot, add the cubed salami, pepperoni, provolone, mozzarella pearls, and black olives to the bowl.

7. 7

   Add the remaining Italian dressing, grated Parmesan cheese, dried oregano, dried parsley, and red pepper flakes if using.

8. 8

   Gently fold the ingredients together with a spatula until everything is evenly coated, taking care not to break the pasta spirals.

9. 9

   Cover the bowl tightly with plastic wrap and refrigerate for at least one hour, though three to four hours is recommended for maximum flavor development.

10. 10

    Give the salad a final toss before serving, adding an extra splash of dressing or olive oil if the pasta has absorbed all the liquid.