Italian Pasta Salad
Italian Pasta Salad
A vibrant, refreshing dish packed with fresh veggies, salami, and pecorino cheese, all tossed in a tangy and savory herb dressing. Perfect for picnics, BBQs, or any time you need a delicious, no-fuss side!
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- Author
- Olivelle
- Prep Time
- 30 minutes
- Servings
- 4
Ingredients
- 1 Pasta Rock
- ½ lb Italian Pasta
- 1 tsp Mustard
- 1 Tbsp Wild Garlic Dried Herb Blend
- 6 Tbsp White Balsamic Vinegar of Modena
- 6 Tbsp Single Estate Extra Virgin Olive Oil
- 2 cups Broccoli Florets
- 2 Carrots
- ¼ lb Salami
- ¼ cup Provolone or Peccorino Cheese, cut into ¼" cubes
Directions
- Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
- To make the dressing, whisk together the mustard, herb seasoning blend and vinegar in a small-medium sized bowl. While whisking, slowly drizzle in the olive oil.
- Cube into bite size pieces the broccoli, carrots, salami, and cheese. Toss the meat and veggies with the cooked pasta and dressing.
- Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.
1 comment
Sara
I made this and it was delicious! A couple of changes: I left out salami to be vegetarian and blanched the broccoli and carrots.
I noticed some discrepancies in the recipe:
It said orecchiette pasta but the picture was a different pasta
It said provolone in ingredients but directions said in pecorino cheese
I made this and it was delicious! A couple of changes: I left out salami to be vegetarian and blanched the broccoli and carrots.
I noticed some discrepancies in the recipe:
It said orecchiette pasta but the picture was a different pasta
It said provolone in ingredients but directions said in pecorino cheese