Be the star of the party with this very easy to make pasta salad recipe jam-packed with veggies, meat, and an amazing homemade balsamic vinaigrette.
Ingredients for this recipe:
• 1-pound fusilli noodles
• 4 ounces sliced mortadella
• 4 ounces sliced ham
• 2 ounces sliced salami
• ½ seeded and sliced cucumber
• 1 cup assorted cherry tomatoes, sliced in half
• ¼ cup sliced pepperoncini’s
• ½ cup sliced green olives
• ½ cup sliced black olives
• ½ peeled and small diced red onion
• 1 cup cilliegine mozzarella
• 2 tablespoons chiffonade basil
• ¼ cup shredded parmesan cheese
• ½ balsamic vinaigrette dressing recipe
• Sea salt and pepper to taste
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Prep Time: 30 minutes
Cook Time: 10 minutes
Procedures:
1. In a large pot of boiling salted water add in the noodles and cook them until slightly crunchy or al dente, according to its package. Immediately chill the noodles under cold water and toss with some oil so that they do not stick and place in the refrigerator until ready to use.
2. To Assemble: Add the cooked noodles, meats, cucumbers, tomatoes, pepperoncini’s, olives, onions, cilliegine, basil, parmesan cheese, and salt and pepper to a large bowl.
3. Add the dressing 1 large spoonful at a time to the outside of the bowl and mix thoroughly using a rubber spatula so that the ingredients don’t break up.
4. Serve cold.
Chef Notes:
Make-Ahead: You can make this salad up to 2 days ahead of time. It is advised to keep all of the ingredients separate before serving.
How to Store: Keep in a covered container for up to 4 days. This will not freeze well.
If you want to assemble it later the best way to store the pasta is chilled and coated in a little bit of oil so that the noodles do not stick together.
I can’t stress enough, you can absolutely add more ingredients to this pasta salad such as zucchini, squash, different types of olives, etc.
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