Ingredients
Scale
For the Pasta Salad
- 8 oz short cut pasta, I used tri-color farfalle
- 1 cup cherry tomatoes, halved
- ½ cup Castelvetrano olives, sliced
- 1/3 cup pepperoncini, sliced
- 8 oz mini mozzarella pearls, halved
- ¼ lb salami, chopped
- ¼ lb pepperoni, chopped
For the Dressing
- ¼ cup olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, grated
- 1 tablespoon pepperoncini brine
- ¼ cup parmigiano reggiano, grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon honey
Instructions
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz pasta according to the package directions until fully cooked, not al dente. Drain and rinse under cold water until cooled.
- In a large mixing bowl, combine the cooled pasta, 1 cup halved cherry tomatoes, ½ cup sliced olives, 1/3 cup sliced pepperoncini, 8 oz halved mini mozzarella pearls, ¼ lb chopped salami and pepperoni.
- In a small bowl, whisk together ¼ cup olive oil, 4 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 1 grated garlic clove, 1 tablespoon pepperoncini brine, ¼ cup grated parmigiano, ½ teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon honey.
- Pour half of the dressing over the pasta salad and toss until evenly coated. Cover and refrigerate for at least 2 hours. Just before serving, toss with the remaining dressing and mix again until everything is evenly coated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian