Pasta Crowd Favorite (Print-Friendly Version)
# What You'll Need:
01 -
15 g fresh basil or parsley, chopped up
02 -
130 g cubes of mozzarella or cheddar
03 -
60 g slices of salami or pepperoni if you like
04 -
170 g halved cherry tomatoes
05 -
65 g finely chopped red onion
06 -
70 g black olives, thinly sliced
07 -
130 g chunks of cucumber
08 -
450 g rotini or bowtie pasta
09 -
75 g small bits of red pepper
→ Dressing
10 -
Salt to taste
11 -
2.5 ml garlic powder
12 -
15 ml tangy red wine vinegar
13 -
180 ml bottle of Italian-style dressing
14 -
15 ml Dijon mustard for some zip
15 -
Ground black pepper, as much as you want
# Step-by-Step Directions:
01 -
Get salted water boiling in a big pot. Toss in the pasta and cook ‘til just al dente. Drain and cool it down fast under cold water so it doesn’t get mushy. Let the noodles sit and dry out.
02 -
Slice up pepperoni or salami, cube the cheese, chop cucumbers and peppers, mince the onion, halve tomatoes, and cut up olives. Have everything prepped before moving on.
03 -
Combine Italian-style dressing, Dijon mustard, vinegar, garlic powder, salt, and pepper in a bowl. Stir it ‘til there aren’t any streaks left.
04 -
In a super roomy bowl, add cooked pasta, veggies, cheese cubes, salami or pepperoni slices (if doing that), and plenty of herbs.
05 -
Pour the herby dressing mix over the big bowl. Gently use a big spoon to toss everything so it’s nice and coated.
06 -
Put the salad in your fridge for at least an hour. Later, give it a stir and taste to see if you want extra dressing.
# Helpful Notes:
01 -
Toss it in the fridge overnight—it’s even better the next day.
02 -
Add a splash of dressing at serving if it seems dry.
03 -
Use gluten-free pasta to make it work for gluten-free folks.