Italian Pasta Salad

Loaded and refreshing! Made with tender pasta, smoked salami, fresh veggies and herbs, two types of cheese, and a tangy homemade Italian dressing. Perfect for a picnic or summer dinner.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Cook 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. 2Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
3. 3While pasta is cooking and cooling chop ingredients and prepare dressing.
4. 4For 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. 5Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
6. 6Whisk 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. 7It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).