Name: Zesty Italian Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/2 cup parmesan cheese, freshly grated (50g); Pepperoncinis, cut into slices (optional); 8 ounces salami, pepperoni, or summer sausage made with beef; 2 Tablespoons parsley, finely chopped; 1/2 red onion, chopped into small pieces; 8 ounces mozzarella pearls (or chop fresh mozzarella into pieces); 6 ounces black olives, sliced and pitted; 1 pound uncooked rotini pasta; 1 1/2 cups cherry tomatoes (224g), sliced in half; 2 teaspoons dried parsley flakes; 3/4 cup olive oil (150g); 1/4 teaspoon black pepper, freshly ground; 1/4 cup red wine vinegar (58g); 1 teaspoon sugar (granulated); 1 teaspoon garlic salt; 2 teaspoons lemon juice (freshly squeezed); 1 teaspoon dried oregano; 1 teaspoon dried basil; 2 teaspoons dried minced onions

Description

A refreshing and savory Zesty Italian Salad featuring rotini pasta, a medley of cheeses, cured meats, and vibrant vegetables, enhanced with a homemade dressing.

Ingredients

Scale

1/2 cup parmesan cheese, freshly grated (50g)
Pepperoncinis, cut into slices (optional)
8 ounces salami, pepperoni, or summer sausage made with beef
2 Tablespoons parsley, finely chopped
1/2 red onion, chopped into small pieces
8 ounces mozzarella pearls (or chop fresh mozzarella into pieces)
6 ounces black olives, sliced and pitted
1 pound uncooked rotini pasta
1 1/2 cups cherry tomatoes (224g), sliced in half
2 teaspoons dried parsley flakes
3/4 cup olive oil (150g)
1/4 teaspoon black pepper, freshly ground
1/4 cup red wine vinegar (58g)
1 teaspoon sugar (granulated)
1 teaspoon garlic salt
2 teaspoons lemon juice (freshly squeezed)
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried minced onions

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Instructions

Combine olive oil, oregano, garlic salt, parsley flakes, dried onions, vinegar, lemon juice, basil, sugar, and pepper in a container. Refrigerate for up to 2 weeks. Shake well before using.
Cook the rotini according to packaging instructions. Drain, rinse with cold water, and chill for about 10 minutes.
In a large bowl, toss the cooled pasta with half the dressing. Add mozzarella, salami, tomatoes, red onion, olives, parsley, parmesan, and pepperoncinis (if using). Pour the remaining dressing over and toss again.
Cover and refrigerate the salad for a minimum of 1 hour. It can be stored in the fridge for 4–5 days before spoiling.

Notes

Make sure to shake the dressing well before each use.
This salad can be made a day ahead of time for better flavor.
Customize with other vegetables based on preference.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing and Chilling
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 550mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg