Description
A colorful and crowd-pleasing Loaded Pasta Salad that’s easy to customize and perfect for potlucks and make-ahead meals.
Ingredients
- Rotini or fusilli pasta
- Salami or pepperoni
- Cherry tomatoes, halved
- Cucumber, diced
- Bell pepper, diced
- Red onion, thinly sliced
- Olives (Kalamata or black)
- Mini mozzarella balls
- Parmesan, grated
- Pepperoncini, sliced
- Fresh herbs (parsley or basil)
- Olive oil
- Red wine vinegar
- Dijon mustard
- Garlic, minced
- Dried oregano
- Honey or sugar
- Salt and black pepper
Instructions
- Whisk together olive oil, red wine vinegar, Dijon, garlic, oregano, honey, salt, and pepper to make the dressing.
- Boil pasta in well-salted water until al dente, then drain and rinse under cool water.
- In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, red onion, olives, salami, mozzarella, pepperoncini, and herbs.
- Pour dressing over the salad and toss gently. Reserve some dressing for later if desired.
- Chill in the fridge for at least 30 minutes, ideally 2 hours.
- Before serving, taste and adjust seasoning, adding reserved dressing if needed.
Notes
Chop veggies small for balanced bites. This pasta salad is best when made ahead, allowing the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg