Description
A vibrant and filling pasta salad that combines the rich flavors of Italian sandwiches with fresh and colorful ingredients.
Ingredients
Scale
- 10 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, chopped
- 6 oz salami, sliced
- 1/2 cup pepperoncini, sliced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- While the pasta cooks, chop the tomatoes, cucumber, and onion.
- Slice the salami and grate the Parmesan cheese.
- In a bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- In a large bowl, combine the pasta, vegetables, salami, and cheese. Drizzle the dressing and toss to combine.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
For a healthier option, consider using whole wheat or gluten-free pasta and low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, Italian salad, quick meal, summer dish, picnic food
