Description
A vibrant pasta salad featuring layers of savory cured meats, fresh vegetables, and a creamy dressing, perfect for summer gatherings.
Ingredients
- 3/4 cup mayonnaise (light mayo recommended)
- 2 tablespoons red wine vinegar
- 1 to 2 cloves fresh garlic (grated; 1 if large)
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound dried pasta (like campanelle)
- 8 ounces mozzarella pearls
- 6 ounces provolone cheese (diced)
- 2½ ounces hard salami (diced)
- 2½ ounces pepperoni (diced)
- 2 cups halved cherry tomatoes
- 1 cup sliced red onion (soaked in ice water for 10 minutes)
- 1/2 cup sliced pepperoncini
- 1/2 medium head romaine lettuce (thinly sliced; about 1 generous cup)
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Toss in the dried pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the dressing: In a separate bowl, combine mayonnaise, red wine vinegar, grated garlic, oregano, black pepper, and crushed red pepper flakes. Mix well until smooth.
- Combine ingredients: In a large mixing bowl, combine the cooled pasta, mozzarella pearls, provolone, salami, pepperoni, cherry tomatoes, drained red onions, pepperoncini, and romaine lettuce.
- Dress the salad: Pour the dressing over the pasta mixture, and gently toss until everything is well combined and coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, sprinkle fresh basil and parmesan cheese on top.
Notes
You can substitute the dried oregano with Italian seasoning or swap in your favorite pasta shape. This salad tastes even better the next day and can be customized based on available ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian