Italian Pasta Salad

• 1 pound uncooked pasta ((I used rotini)) ↔ Replace
• 1 pint (11 oz) cherry tomatoes (halved) ↔ Replace
• 1 cup pearl mozzarella ↔ Replace
• 6 ounces salami (sliced or chopped) ↔ Replace
• 3/4 cup sliced pepperoncini ↔ Replace
• 1/2 cup thinly sliced red onion ↔ Replace
• 3/4 cup pitted Kalamata olives (halved) ↔ Replace
• 1 cup roasted red bell peppers (chopped) ↔ Replace
• 1 cup loosely packed fresh basil (chopped) ↔ Replace
• 2/3 cup finely grated Parmesan cheese (plus extra for serving) ↔ Replace
• 1/3 cup extra-virgin olive oil ↔ Replace
• 3 tablespoons red wine vinegar ↔ Replace
• 1 teaspoon Dijon mustard ↔ Replace
• 1 teaspoon honey ↔ Replace
• 1 garlic clove (finely grated or minced) ↔ Replace
• 1/2 teaspoon dried oregano ↔ Replace
• 1/2 teaspoon fine sea salt ↔ Replace
• 1/2 teaspoon freshly-cracked black pepper ↔ Replace
• 1 tablespoon pepperoncini brine ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.