Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 1 pound uncooked pasta ((I used rotini)); 1 pint (10–12 oz) cherry tomatoes (halved); 1 cup pearl mozzarella; 6 ounces salami (sliced or chopped); 3/4 cup sliced pepperoncini; 1/2 cup thinly sliced red onion; 3/4 cup pitted Kalamata olives (halved); 1 cup roasted red bell peppers (chopped); 1 cup loosely packed fresh basil (chopped); 2/3 cup finely grated Parmesan cheese (plus extra for serving); 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 garlic clove (finely grated or minced); 1/2 teaspoon dried oregano; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly-cracked black pepper; 1 tablespoon pepperoncini brine

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https://www.gimmesomeoven.com/italian-pasta-salad/

Italian Pasta Salad - Gimme Some Oven

Recipe Tips A few things I’ve learned from making Italian pasta salads over the years: Variations You Can Try This…

Rezept

Zubereitungszeit ca. 60 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 10 Minuten

Zutaten:

1 pound uncooked pasta ((I used rotini))
1 pint (10–12 oz) cherry tomatoes (halved)
1 cup pearl mozzarella
6 ounces salami (sliced or chopped)
3/4 cup sliced pepperoncini
1/2 cup thinly sliced red onion
3/4 cup pitted Kalamata olives (halved)
1 cup roasted red bell peppers (chopped)
1 cup loosely packed fresh basil (chopped)
2/3 cup finely grated Parmesan cheese (plus extra for serving)
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove (finely grated or minced)
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1 tablespoon pepperoncini brine

Arbeitsschritte:

Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the rotini until al dente according to package instructions. Drain, then rinse briefly with cool water until no longer hot (but not fully chilled). Transfer to a large mixing bowl.
Make the vinaigrette. In a small bowl or jar, whisk together the red wine vinegar, Dijon, honey, garlic, oregano, salt, pepper, and pepperoncini brine. Slowly drizzle in the olive oil while whisking until emulsified.
Toss the salad. Add the cherry tomatoes, mozzarella, salami, pepperoncini, red onion, olives, and roasted red peppers to the bowl with the pasta. Pour in the vinaigrette and toss until evenly coated.
Finish. Add the basil and Parmesan, then toss again until everything is well combined.
Rest + serve. Let the salad sit for at least 15–20 minutes so the flavors can meld. Toss once more and serve with extra Parmesan on top.