Italian Pasta Salad
Ingredients:
• Pasta: 1 pound rotini pasta
• Cheese: 6 ounces mozzarella cheese balls, halved
• Protein: 4 ounces sliced salami, cut into ¼-inch thick pieces
• Vegetables:
o 1 cup baby tomatoes, halved
o ½ cup red bell pepper, diced into ½-inch pieces
o ½ cup green bell pepper, diced into ½-inch pieces
o ½ cup red onion, diced into ¼-inch pieces
o ½ cup black olives, sliced
o ⅓ cup sliced pepperoncini
• Herbs:
o 1 tablespoon chopped parsley
o 1 tablespoon sliced basil leaves
Dressing:
• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
Instructions:
1. Cook the Pasta
o Bring a large pot of salted water to a boil.
o Cook the rotini pasta until al dente, following the package instructions.
o Drain and rinse under cold water to cool.
2. Prepare the Dressing
o In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes.
3. Assemble the Salad
o In a large mixing bowl, combine the cooled pasta, mozzarella balls, salami, baby tomatoes, red bell pepper, green bell pepper, red onion, black olives, and pepperoncini.
o Drizzle the dressing over the ingredients and toss to coat evenly.
4. Add Fresh Herbs
o Gently fold in the chopped parsley and sliced basil leaves.
5. Chill and Serve
o Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
o Serve cold or at room temperature.