Italian Pasta Salad
May 7, 2024
Category
Recipes
- Store the pasta salad in an airtight container in the refrigerator.
- It can be stored for up to 3-4 days.
- Before serving leftovers, give the pasta salad a good stir to redistribute the dressing and flavors.
Persons
4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- * 1 pound of farfalle, tricolor fusilli, or pasta of your choice
- * 1 cup pepperoni, cut into bite-sized pieces
- * 1 cup Fresh Mozzarella Cheese Ciliegine (fresh mozzarella balls), cut in half
- * 1 cup cherry tomatoes, cut in half
- * 1/2 cup black olives, sliced
- * 1/4 cup red onion, diced
- * 1/4 cup roasted red peppers, diced
- * 1/4 cup artichoke hearts, chopped
- * 1/2 cup asparagus, blanched and cut into small pieces
- * 1/4 cup fresh basil, cut or ripped into small pieces
- * Pecorino Romano cheese for serving
- * Dressing (recipe below or use your favorite vinaigrette)
- For the dressing:
- * 1/4 cup olive oil
- * 2 tablespoons chopped fresh basil
- * 2 tablespoons chopped fresh parsley
- * 2 cloves garlic, minced
- * 1 teaspoon Dijon mustard
- * 2 tablespoons red wine vinegar
- * Salt and pepper to taste
- * Optional: 1 teaspoon honey (omit if you prefer a tangier dressing)
Instructions
- * Cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
- * Add the pepperoni, fresh mozzarella cheese, cherry tomatoes, black olives, red onion, roasted red peppers, artichoke hearts, asparagus, and fresh basil to the bowl with the cooked pasta.
- * Pour the dressing over the pasta salad ingredients.
- * Gently toss everything together until well combined and evenly coated with the dressing.
- * Serve the pasta salad with a sprinkle of Pecorino Romano cheese on top for added flavor.
- * Enjoy your colorful and flavorful pasta salad!
- Feel free to adjust the quantities of each ingredient according to your taste preferences.
- Instructions for dressing:
- * In a small bowl, whisk together the olive oil, chopped basil, chopped parsley, minced garlic, Dijon mustard, and red wine vinegar until well combined. You can also mix in the blender for a creamier, more uniform texture.
- * Season with salt and pepper to taste.
- * Taste the dressing and adjust the flavor if necessary. If you prefer a slightly sweeter dressing, you can add the optional honey and whisk until incorporated.
- * Use the dressing immediately to toss with your pasta salad, or store it in an airtight container in the refrigerator for up to a week.
