Description
Prepare to be the most popular person at the potluck – this Classic Italian Pasta Salad will have everyone asking for the recipe! It’s a healthy and refreshing side dish that feels like comfort food.
Ingredients
Scale
For the Pasta Salad
- 1 lb. gluten free rotini pasta
- 8 oz. salami, cut into small cubes
- 1 cup sliced cucumber, half moon shapes
- 2 cups cherry tomatoes, halved
- 1 cup black olives, halved
- 1/2 sliced red onion
- 8 oz. pearl mozzarella balls
- 1/3 cup sliced pepperoncini
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh basil, chiffonade
For the Italian Dressing
- 2 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- salt to taste
Instructions
Make the Dressing
- To a medium bowl add garlic cloves, dijon mustard, red wine vinegar and salt. Whisk together. Slowly pour in olive oil whisking the entire time until the dressing is emulsified. Set aside.
Assemble the Salad
- Cook pasta to al dente according to package instructions. Drain and pour into a large bowl. Let sit for 5-10 minutes to allow the pasta to cool slightly.
- Once pasta is cooled add salami, cucumber, cherry tomatoes, black olives, red onion, mozzarella balls, pepperoncini, parsley and basil.Â
- Pour the prepared dressing over top and gently toss all the ingredients together using two wooden spoons.Â
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- Makes 14-16 servings.
- To Store: Refrigerate pasta salad in an airtight container for up to 3 days.
