Italian Pasta Salad Recipe
Chilled Italian pasta salad brimming with vibrant vegetables like broccoli, tomatoes, and cucumbers, complemented by classic Italian delights including salami, cheese, pepperoncini, and olives.
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Ingredients
- 16 ounce package Delallo fusilli pasta
- 1 1/2 cups grape tomatoes
- 1 1/2 cups baby cucumbers
- 4 ounces reduced-fat provolone or mozzarella
- 4 ounces genoa salami
- ½ cup sliced pepperoncini
- 1/2 cup sliced red onion
- 1/4 cup sliced black olives
- 1/4 cup plus 1 tbsp extra virgin olive oil
- 1/4 cup plus 2 tbsp red wine vinegar
- 3/4 teaspoon kosher salt
- 2 cloves minced garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 4 cups broccoli florets
Equipment Needed
- Dutch Oven
Instructions
- 1
Fill a sizable pot with water, add a generous amount of salt, and bring it to a rolling boil.
- 2
Once the water is boiling, quickly immerse the broccoli for 15 seconds, then use a slotted spoon to lift it out and rinse it under cold water to halt the cooking process.
- 3
Introduce the pasta into the boiling water and cook it according to the instructions provided on the package.
- 4
After cooking, drain the pasta and rinse it under cold water; then transfer it into a large mixing bowl along with the other ingredients.
- 5
Combine everything thoroughly and place in the refrigerator to chill. Serve it cold.
Nutrition Information
Notes & Tips
- Makes 16 1/2 cups
- Makes 16 1/2 cups