Ingredients

The following ingredients have 4 Servings
  • 12 ounces tri-colored rotini pasta ((1 box))
  • ½ cup hard Italian salami (chopped or thinly-sliced )
  • 1 pint Glory tomatoes (cherry-type tomatoes, quartered)
  • ¼ cup minced red onions
  • 1 cup mini mozzarella balls (8 ounces pearls, halved)
  • ½ cup diced Peperoncini
  • ¼ cup pitted (sliced black or green olives)
  • ¼ cup chopped fresh basil leaves
  • 1 cup Italian dressing (vinaigrette **See note for alternate dressing)

Instruction

  • Cook the pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid. Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry 10-15 minutes.
  • In a large mixing bowl, add pasta, salami, tomatoes, onions, Mozzarella, peperoncini, olives and basil; stir to combine.
  • Pour ¾ cup dressing over the pasta salad and toss well (all pasta ingredients should be coated with the dressing).
  • Refrigerate in an airtight container until time to serve and add the remaining ¼ cup dressing. Toss together until well incorporated and serve.
  • Enjoy!