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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

ITALIAN PASTA SALAD Recipe

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This recipe for ITALIAN PASTA SALAD is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the pasta salad
1 pound tri-colored rotini
8 ounces mozzarella balls
8 ounces salami
8 ounces pepperoni
2 cups cherry tomatoes
1 cup spinach
1/2 cup sliced red onion
1/2 cup pepperoncini

For the dressing
3/4 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced
Directions:
Directions:

To make the pasta salad, bring a large pot of water to a boil. Add the rotini and cook until al dente. Drain and rinse under cold water until pasta is cool.
While the pasta is cooking, cut the mozzarella balls in half. Cut the salami and pepperoni into small pieces. Halve the cherry tomatoes and roughly chop the spinach. Dice the peperoncini into small pieces.
Add the pasta to a large mixing bowl with the prepared mozzarella, salami, pepperoni, tomatoes, spinach, onion, and pepperoncini.
To make the dressing, whisk together all of the ingredients until well combined.
Pour the dressing over the pasta salad and stir well to coat.
Refrigerate for at least 30 minutes prior to serving.
Taste and add additional seasoning as desired.
Personal Notes:
Personal Notes:
This Italian pasta salad is bursting with flavor from the pepperoni, salami, mozzarella, and veggies! The homemade Italian dressing is perfect for this salad!

 

 

 

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