Ingredients

The following ingredients have 4 Servings
  • 16 ounces uncooked bowtie pasta
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1/2 cup pepperoncini peppers (chopped)
  • 1 cup little tomatoes (grape, cherry, etc.) (halved)
  • 1/2 cup red onion (chopped)
  • 7 ounces fresh mozzarella balls (mini size)
  • 8 ounces salami (diced)
  • 1/2 cup Kalamata or black olives (pitted)
  • 2 tablespoons fresh basil (sliced thin)
  • 2 tablespoons fresh parsley (chopped finely)
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper (to taste)
  • 1/2 cup olive oil
  • 1/4 cup mayo
  • 3 tablespoons white vinegar
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pepper (to taste)

Instruction

  • Boil a large, salted pot of water and cook the pasta al dente according to package directions. Once it's done, drain it, toss it with a little olive oil (about a teaspoon or so) to stop it from sticking together, and let it cool in a colander.
  • Meanwhile, add the dressing ingredients to a medium bowl and whisk together (or add to a jar and shake).
  • Prep the remaining ingredients.
  • Add the cooled pasta to a large salad bowl along with the other ingredients. Pour the dressing over and toss until coated. Taste and season with salt & pepper as needed.
  • Serve immediately or chill for a couple hours prior to serving.