Italian Pasta Salad Recipe
Description
Cold Italian pasta salad packed with colorful veggies, such as broccoli, tomatoes, and cucumbers, plus Italian favorites like salami, cheese, pepperoncini, and olives.
Ingredients
- 16 ounce package delallo fusilli pasta (or gluten-free pasta)
- 4 cups broccoli florets (cut bit sized)
- 1 1/2 cups grape tomatoes (halved)
- 1 1/2 cups baby cucumbers (quartered)
- 4 ounces reduced-fat provolone or mozzarella (diced)
- 4 ounces genoa salami (diced or sliced)
- ½ cup sliced pepperoncini (plus 2 tablespoons of brine)
- 1/2 cup sliced red onion
- 1/4 cup sliced black olives
- 1/4 cup plus 1 tbsp extra virgin olive oil
- 1/4 cup plus 2 tbsp red wine vinegar
- 3/4 teaspoon kosher salt (plus more for water)
- 2 cloves minced garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Directions
- Bring a large pot of salted water to a boil.
- When boiling, blanch the broccoli 15 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
- Add the pasta to the boiling water and cook according to package directions.
- Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
- Mix well and refrigerate until chilled. Serve cold.
