Summer Italian Pasta Salad
Summer Italian Pasta Salad
Summer Italian Pasta Salad

Summer Italian Pasta Salad

David Venable

I never get tired of this summertime pasta recipe. Maybe it's the salami...or maybe it's the sun-dried tomatoes. I just know I can't get enough of it.

Ingredients

  • 2 Tbsp salt, plus more to taste
  • 1 lb tricolored rotini or fusilli
  • 2 garlic cloves, finely chopped
  • 1 Tbsp Dijon mustard
  • 2 Tbsp balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 lb Genoa salami, cut into 1/2'' cubes
  • 1/2 lb sweet soppressata, thinly sliced and cut into julienne strips
  • 1/2 cup sun-dried tomatoes (not oil-packed), soaked in hot water for 5 minutes, well drained, and chopped
  • 8 oz mozzarella, cut into 1/2'' cubes
  • 3/4 cup pitted black olives, drained and chopped
  • 1 cup packed fresh basil leaves, thinly sliced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • Freshly ground black pepper

Directions

Bring a large pot of water to a boil. Add 2 Tbsp salt. Add the rotini and cook, stirring occasionally, until tender but still firm to the bite. Drain the pasta in a colander and set aside to cool.
Put the garlic, mustard, vinegar, olive oil, and salt (to taste) in a lidded jar and shake vigorously.
Combine pasta, salami, soppressata, sun-dried tomatoes, mozzarella, olives, basil, and Parmesan in a large bowl. Toss well with some of the dressing. Add more dressing and salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Cook's Notes

For easy assembly, chop all of your ingredients prior to cooking. That way, once your pasta is cooked and cooled, you can throw it all together fast!

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