Description
This vibrant summer pasta salad is packed with marinated mozzarella, salami, and fresh herbs, all tossed in a zesty pepperoncini-spiked dressing—perfect for picnics, BBQs, and make-ahead meals.
Ingredients
Scale
For the Zesty Italian Dressing:
- ⅔ cup olive oil
- ⅓ cup white balsamic vinegar
- Juice from 1 lemon
- 3 tbsp pepperoncini juice
- 1 tbsp Dijon mustard
- 2 tsp dried parsley
- 2 tsp dried oregano
- 1½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp black pepper
- 2 tsp salt
For the Summer Pasta Salad:
- 1 lb short pasta (fusilli, gemelli, or gigli work great)
- 8 oz dry-cured salami, diced
- 12 oz cherry tomatoes, halved
- 8 oz mini mozzarella balls
- 1 (3.5 oz) can sliced black olives, drained
- ¾ cup sliced pepperoncini (about 3 oz), drained
- 1 (6.5 oz) jar quartered marinated artichokes, drained (optional)
- ¼ cup finely diced red onion
- ½ cup chopped fresh basil
- ½ cup finely grated parmesan cheese
Instructions
For the Best Summer Pasta Salad:
- Bring a large pot of salted water to a boil.
- While the water heats, make the dressing: combine olive oil, vinegar, lemon juice, pepperoncini juice, mustard, and all the seasonings in a bowl or jar. Whisk (or shake) until well emulsified. Set aside.
- Cook pasta to al dente according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta with salami, cherry tomatoes, mozzarella, olives, pepperoncini, artichokes, red onion, basil, and parmesan.
- Give the dressing a final whisk, pour over the salad, and toss to combine. Taste and adjust salt or acid as needed.
- Serve at room temp and enjoy!
- Prep Time: 15
- Cook Time: 10