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Taste For Salad
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Italian Pasta Salad

This recipe is just a suggestion. Feel free to add or subtract whatever strikes your fancy. This salad is particularly great to take on a picnic because the flavors are delightful when the salad is served at room temperature or just under.
Course Main Course, Salad

Ingredients

Salad

  • 1 lb Cavatappi cooked al dente, drained and rinsed
  • 2 cups grape tomatoes halved
  • 1-2 cups fresh broccoli cut into small florets
  • 1 cup black olives halved, Kalamata works well also
  • 1 orange bell pepper diced
  • ½ small red onion diced
  • ½ lb provolone cheese diced
  • ¼-½ cup peperoncino peppers sliced
  • ¼-½ lb salami (sliced into strips or cubed) optional

Dressing

  • 3 tbsp red wine vinegar
  • ½ cup extra-virgin olive oil
  • ½ cup Parmesan grated
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • 1 tsp fresh oregano chopped
  • 1 tsp fresh parsley chopped
  • 1 tsp fresh basil chiffonade
  • kosher salt and freshly ground black pepper to taste

Instructions

  • Place salad ingredients into a large bowl and toss to combine.
    Mix dressing ingredients together and pour over the salad, tossing again to combine.
    Allow flavors to marry in the refrigerator for at least one hour before serving.