Chopped Italian Pasta Salad
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
1/3 cup red wine vinegar or rosé vinegar
- 2 teaspoons Dijon mustard
-
2 teaspoons honey
-
1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
-
2/3 cup extra-virgin olive oil
-
1 pound short pasta, such as Fusilli, cooked, drained and cooled
to room temperature
- 1 pint (2 cups) cherry tomatoes, halved
- 1 pound assorted salami, such as soppressata, finocchiona or Genovese, cut into ½” cubes
- 8 ounces mozzarella pearls, drained
-
1 cup green olives, such as Cerignola, halved and pitted
-
1 cup artichoke hearts in oil, drained and chopped into bite-sized
pieces
For the Red Wine Vinaigrette:
For the Pasta Salad:
Instructions
- To a large bowl, add the red wine vinegar, Dijon mustard, honey, oregano, pepper flakes if using, and salt. Whisk together until smooth and combined. Drizzle in the olive oil while whisking to create a creamy vinaigrette.
- In the large bowl, toss together the cooked pasta with the cherry tomatoes, salami, mozzarella, green olives, artichokes and fresh basil. Refrigerate covered for at least an hour for ingredients to marinate. Serve cold or room temperature.
1 comment
I tried this for the first time and followed everything to a T except for basil because I couldn’t find any in the grocery. It is so good!!! I had to use a large rectangular baking dish to accommodate everything. Will definitely be using this recipe regularly.