Loaded Chopped Italian Pasta Salad
Ingredients
12 oz rotini or bow-tie pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup black or Kalamata olives, sliced
1/2 cup pepperoncini, sliced
1 cup mozzarella pearls
1/2 cup Parmesan cheese, shredded
4 oz salami, chopped
4 oz pepperoni, chopped
1/4 cup fresh parsley, chopped
1/3 cup roasted red peppers, chopped
Italian Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process. Allow it to cool completely.
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, pepperoncini, roasted red peppers, mozzarella pearls, Parmesan, salami, pepperoni, and fresh parsley.
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, Dijon mustard, honey, salt, and black pepper until well combined.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Taste and adjust the seasoning if needed.
Cover and refrigerate for at least 30 minutes before serving. This allows the pasta to absorb the dressing and gives the flavors time to blend.
Tips
For the best texture, cook the pasta just until al dente. Add extra dressing after refrigeration if the salad becomes dry. You can also add grilled chicken, artichoke hearts, chickpeas, or fresh basil for extra flavor and variety.
Serving
Serve chilled or slightly cool as a complete lunch, side dish, or party salad. It pairs beautifully with grilled chicken, burgers, sandwiches, or roasted vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good toss before serving.