Italian Pasta Salad
This Italian Pasta Salad has crispy prosciutto, spicy salami, fresh mozzarella, pepperoncini and a delicious dressing.
Servings: 8 people
Ingredients
- 8 oz dried pasta of choice
- 1.5 cups cherry tomatoes halved
- 6 oz mozzarella pearls
- ¼ cup grated Parmiagiano-reggiano
- 6 oz salami, chopped I combine spicy and regular
- 3-4 slices prosciutto crisped in the oven, then chopped
- 8-10 fresh basil leaves julienned
- 4 roasted red peppers sliced
- 5-6 whole pepperoncinis sliced
For the dressing
- ½ cup olive oil
- ¼ cup white vinegar
- ¼ cup water
- 1 garlic clove minced
- 1 tbs pepperoncini brine
- 1 tbs Italian seasoning
- 1 tbs sugar
- 1.5 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 350 degrees F. Crisp up the prosciutto until done (about 15 minutes). Let cool and chop.
- Meanwhile, bring a pot of water to a boil. Add salt and the pasta. Cook per the instructions on the package. When done, drain and run cold water over the pasta. Add to a large bowl.
- In the meantime, add all of the dressing ingredients to a mason jar and shake to combine.
- Add all of the ingredients to the pasta, and then dump the dressing on top and mix everything to combine. Let meld together for a few hours, or overnight if time allows.