Chopped Italian Pasta Salad

giadzy.com

Mark Betty

subheading: For the Red Wine Vinaigrette:

⅓ cup red wine vinegar or rosé vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 ½ teaspoons dried oregano

1 teaspoon salt

¼ teaspoon red pepper flakes, optional

⅔ cup extra-virgin olive oil

subheading: For the Pasta Salad:

1 pound short pasta, such as Fusilli, cooked, drained and cooled to room temperature

1 pint (2 cups) cherry tomatoes, halved

1 pound assorted salami, such as soppressata, finocchiona or Genovese, cut into ½” cubes

8 ounces mozzarella pearls, drained

1 cup green olives, such as Cerignola, halved and pitted

1 cup artichoke hearts in oil, drained and chopped into bite-sized pieces

Directions at giadzy.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer