Italian Pasta Salad

Name: Italian Pasta Salad
Prep time: 55 min
Cook time: 12 min
Total time: 67 min
Yield: 8 servings
Cuisine: Salad
Ingredients: 1 lb (450 g) rotini or fusilli; 6 oz (170 g) Genoa salami, diced; 6 oz (170 g) provolone, diced; 1 cup cherry tomatoes, halved; 1 cup chopped bell pepper; 1/2 cup sliced black olives; 1/3 cup sliced pepperoncini; 1/4 red onion, thinly sliced; 1/2 cup chopped parsley; 3/4 cup red-wine vinaigrette; 1/4 cup grated Parmesan; Kosher salt and black pepper

Rotini, salami, provolone, olives, and pepperoncini in a red-wine vinaigrette.

Prep: 55 min
Cook: 12 min
Total: 67 min
Yield: 8 servings
Difficulty: medium

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Cook pasta in well-salted water until just tender. Drain and rinse briefly under cool water to stop cooking; drain very well.
02
Toss the still-slightly-warm pasta with 1/3 cup vinaigrette so it absorbs flavor. Cool completely.
03
Add salami, provolone, tomatoes, bell pepper, olives, pepperoncini, red onion, parsley, and Parmesan.
04
Add remaining vinaigrette, toss, and season. Chill at least 30 minutes, then retoss before serving.

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