Italian Pasta Salad

My Italian Pasta Salad is potluck and picnic ready! Surprise your friends with a peppadew and pepperoncini juice dressing over a tangy penne salad.

📝 Ingredients

• 2/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dijon mustard
• 1 tablespoon garlic (minced)
• 1 tablespoon Italian seasoning
• 1/2 cup peppadew pepper juice, ((from the jar of peppadews))
• 1/4 cup pepperoncini juice ((from the jar of pepperoncinis))
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon granulated sugar
• 1 (16-ounce) box penne pasta
• 8 ounces Genoa salami, (sliced into 1/4 inchstrips)
• 1 cup black olives, (sliced)
• 10 ounces grape tomatoes, (cut in half)
• 1 cup sun dried tomatoes, (julienned)
• 1 cup peppadew peppers, (sliced)
• 1 cup pepperoncini, (sliced)
• 1/2 cup red onion, (chopped)
• 2 (8 ounces) container fresh Mozzarella ball in water, (drained and cut Into 1/2 inch cubes)
• 1 1/2 cups parmesan cheese, (shredded)
• 1/4 cup Romano cheese, (grated)
• 1 cup fresh basil (julienned)

👨‍🍳 Instructions

1. 1In a jar with a tight-fitting lid, add all the dressing ingredients together and shake well.
2. 2Place a large pot of water and 1 1/2 Tablespoon of salt over high heat and bring to a boil. Stir in penne and cook according to package instructions, to al dente. Drain the pasta well.
3. 3Add the pasta, while still hot, to a large salad bowl. Pour dressing over pasta and toss well. Allow pasta to cool.
4. 4When pasta has cooled to room temperature, stir in the next 8 ingredients (everything but the basil) and toss. Cover with plastic wrap and refrigerate 6 hours or overnight.
5. 5When ready to serve, add fresh basil and toss. Adjust seasoning and add olive oil, if needed. Serve