Italian Pasta Salad

Italian pasta salad is the dish that no-one is expecting, or duplicating. Not only is it packed with pasta and surprising ingredients (for a salad), it’s elevated with a homemade salad dressing.

📝 Ingredients

• 200 g / 7 oz short pasta (cooked)
• 2 small heads chicory (radicchio) ( core removed and sliced)
• 8 baby zucchini (or 2 regular sized zucchini)
• 200 g / 7 oz cherry tomatoes
• 1 red pepper (sliced)
• 125 g / 4 oz provolone cheese (cubed (or mild cheddar UK))
• 10 slices salami (cut into strips)
• 3-4 pepperoncini (sliced)
• 10-15 kalamata olives (pitted and sliced)
• 1 shallot ( thinly sliced)
• 10 leaves fresh basil (or 1/2 tsp dried basil)
• 1 clove garlic (or 1/2 tsp garlic powder)
• 1/2 lemon (zest or 2 tbsp white wine vinegar)
• 1 1 lemon ( juice only)
• 6 tbsp olive oil
• 1/2 tsp salt

👨‍🍳 Instructions

1. 1Cook the pasta according to package instructions, drain and cool. Meanwhile cut the baby zucchini in half lengthwise and either grill or cook in a frying pan for 3 minutes one each side, cool and slice. (If using a regular size zucchini, cut it in 1 inch thick slices.)
2. 2In a large salad bowl combine the sliced chicory, sliced red pepper, halved cherry tomatoes, cubed provolone cheese, sliced kalamata olives, salami slices cut into strips, sliced pepperoncini, and thinly sliced shallots, then add the cooled and sliced zucchini and pasta.
3. 3In a mason jar combine the chopped fresh basil, lemon zest and juice, minced garlic, salt and olive oil. Cover with a lid and shake well till combined. Alternatively, you can make the dressing in a small blender like I did.
4. 4Pour the dressing over the salad ingredients and toss to coat. Taste and season with salt.