Italian Pasta Salad
User Reviews
5
Italian Pasta Salad
Description
The Italian Pasta Salad includes cooked pasta tossed with a combination of cured meats including thickly sliced salami and pepperoni, diced provolone or mozzarella cheese, and fresh vegetables such as sliced cucumbers, grape tomatoes, red onions, and diced pepperoncini peppers. The salad is dressed in a homemade Italian dressing made from olive oil, red wine vinegar, garlic powder or fresh garlic, oregano, red chili flakes, salt, black pepper, mayonnaise, and honey, creating a creamy yet tangy and slightly spicy coating that clings to the pasta and ingredients.
The textures vary with soft, cooked pasta contrasting with the crunchy cucumbers and crisp pepperoncini, alongside chewy salami and smooth cheese cubes. The dressing's acidity balances the richness of the meats and cheese. Chilling the salad allows the flavors to blend and intensify while keeping the dish refreshing.
This pasta salad is suitable for picnics, potlucks, or as a side for grilled dishes. It can be prepared in advance and refrigerated, making it convenient for gatherings or meal prep. The Parmesan and fresh basil ribbons added just before serving enhance the flavor complexity and add a fresh herbal note.
Use your favorite shaped pasta and adjust the thickness of salami and pepperoni pieces to your liking. The proportion of dressing can be adjusted since the pasta absorbs some of it over time, ensuring the salad remains flavorful after chilling.
Ingredients
- 1 lb. pasta
- 7 ounces salami (thick, cut into quarters)
- 4 ounces pepperoni (cut into quarters)
- 8 to 10 ounces provolone cheese cut into cubes, or mozzarella cheese
- 1 cup grape tomatoes (sliced in half lengthwise)
- 1 cucumber (sliced)
- 2 Tablespoons red onion (diced)
- 1/4 cup Pepperoncini peppers (diced)
Italian Pasta Salad Dressing:
- 1 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon garlic powder or 2 garlic cloves
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons mayonnaise
- 2 Tablespoons honey
Garnish:
- 1/4 cup Parmesan Cheese freshly grated
- basil cut into ribbons, fresh
Instructions
- Start by bringing a large pot of water to a boil. Cook pasta according to package instructions. Make sure to generously salt your water! Drain and set aside.
- While the pasta is cooking, cut the vegetables and cut the meats and cheeses into cubes.
- Make the dressing in a blender or a bowl by combining all of the ingredients together. Taste for seasonings and add more salt and pepper as needed.
- Toss the cooked pasta with the dressing and add the vegetables first and then the meats and cheeses. Top with fresh parmesan cheese and basil.
- Cover and refrigerate until ready to serve.
Notes
- Select your preferred pasta shapes for this salad, cooked al dente.
- Use thicker salami slices quartered for better texture; Boar's Head Salami is recommended.
- Choose between provolone or mozzarella cheese cubes; provolone adds more flavor.
- Cut pepperoni into quarters from pre-packaged or deli-sliced sources.
- Opt for grape tomatoes halved lengthwise and cucumbers like English or Hot House with fewer seeds for crispness.
- Pepperoncini peppers add mild heat and tang; adjust quantity based on taste.
- Freshly grated Parmesan cheese and basil ribbons complement the salad but are optional toppings.
- The homemade Italian dressing is creamy and flavorful; make extra as pasta absorbs some dressing after chilling.
User Reviews
Overall Rating
5
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