Big Italian pasta salad
1
- Prep Time15 min
- Total Time25 min
- Makes6 servings
Photo: Erik Putz
Pull this big and hearty pasta salad together in under 30 minutes. It's the perfect addition to those late summer picnics and potlucks.
Ingredients
375 g rotini pasta, (about 4 cups)
8 slices salami, chopped
2 jarred roasted red peppers, drained and chopped
2 cups grape tomatoes, halved
170-mL jar marinated artichoke hearts, drained and chopped (optional)
1 cup chopped fresh basil
3/4 cup diced mozzarella
Italian vinaigrette
2 garlic cloves, minced
5 tbsp extra-virgin olive oil
1/4 cup white wine vinegar
1 1/2 tsp Italian seasoning
3/4 cup finely grated Parmesan
Instructions
Cook pasta following package directions. Reserve ½ cup pasta water, then drain and rinse. Transfer pasta to a large bowl and let cool.
Add salami, roasted peppers, tomatoes, artichokes (if using), basil and mozzarella, stirring to combine.
Vinaigrette: In a small bowl, whisk together garlic, oil, vinegar and Italian seasoning. Whisk in reserved pasta water. Pour over pasta mixture and toss to coat. Sprinkle with Parmesan cheese and toss to combine.
Nutrition (per serving)
Calories 520, Protein 18g, Carbohydrates 58g, Fat 24g, Fibre 6g, Sodium 730mg.
Mix it up
Mix things up with a whole wheat or gluten-free pasta. Increase the green factor by swapping out basil for 2 cups baby arugula.
Make it vegetarian
This pasta can be made meat-free by swapping out salami for 1 cup of canned chickpeas.
Originally published in the Today’s Parent September/October 2020 issue. Photo by Erik Putz.
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