Mediterranean Rotini Salad with Savory Italian Meats

Ingredients

- 12 oz rotini pasta
- 4 oz hard salami, sliced into thin strips
- 4 oz pepperoni, sliced into thin strips
- 1 cup artichoke hearts, quartered
- 1 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomatoes, julienned
- 1/2 cup fire-roasted red peppers, sliced
- 1/4 cup pickled pepperoncini peppers, sliced
- 1/3 cup mixed olives, pitted and sliced
- 8 oz mozzarella pearls
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/3 cup extra virgin olive oil
- 3 tbsp red or white wine vinegar
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tbsp Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp red pepper flakes
- Salt and freshly ground black pepper to taste

Instructions

1. Cook the Pasta:
In a large pot of salted boiling water, cook the rotini pasta until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Vegetables and Meats:
Meanwhile, slice the hard salami and pepperoni into thin strips. Quarter the artichoke hearts and halve the cherry tomatoes. Julienne the sun-dried tomatoes and slice the roasted red peppers. Slice the pepperoncini, olives, and red onion. Tear the basil leaves.

3. Make the Dressing:
In a small bowl, whisk together the olive oil, wine vinegar, minced garlic, lemon juice, Italian seasoning, red pepper flakes, and a pinch of salt and black pepper. Adjust seasoning to taste.

4. Assemble the Salad:
In a large mixing bowl, combine the cooked rotini pasta, salami, pepperoni, artichoke hearts, cherry tomatoes, sun-dried tomatoes, roasted red peppers, pepperoncini, olives, mozzarella pearls, sliced red onion, and basil.

5. Dress the Salad:
Pour the prepared dressing over the assembled salad ingredients. Toss gently to ensure everything is well-coated with the dressing.

6. Add Finishing Touches:
Add the freshly grated Parmesan cheese to the salad and gently fold it in. Taste and adjust the seasoning with more salt and black pepper if necessary.

7. Chill and Serve:
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Keywords

Rotini Salad, Italian Meats, Mediterranean Salad, Pasta Salad, Lunch Recipe, Quick Salad, Fresh Basil, Easy Pasta Dish, Savory Salami, Summer Salad

Recipe Yield

Serves 4 adults

Calories

Total Calories: 2100

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