ITALIAN SUMMER PASTA SALAD

Serves 1
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Directions

  1. 1Add pasta to a wooden bowl.
  2. 2Add pasta to a wooden bowl.
  3. 3Add pasta to a wooden bowl.
  4. 4Add provolone, parmigiano reggiano and salami.
  5. 5Add provolone, parmigiano reggiano and salami.
  6. 6Add provolone, parmigiano reggiano and salami.
  7. 7Add cucumbers, olives, and pepperoncini.
  8. 8Add cucumbers, olives, and pepperoncini.
  9. 9Add cucumbers, olives, and pepperoncini.
  10. 10Add roasted red peppers and red onion.
  11. 11Add roasted red peppers and red onion.
  12. 12Add roasted red peppers and red onion.
  13. 13In a separate bowl, add olive oil, balsamic vinegar, mayo, and Italian seasoning.
  14. 14In a separate bowl, add olive oil, balsamic vinegar, mayo, and Italian seasoning.
  15. 15In a separate bowl, add olive oil, balsamic vinegar, mayo, and Italian seasoning.
  16. 16Add a squeeze of fresh lemon.
  17. 17Add a squeeze of fresh lemon.
  18. 18Add a squeeze of fresh lemon.
  19. 19Mix well.
  20. 20Mix well.
  21. 21Mix well.
  22. 22Add the dressing to the pasta.
  23. 23Add the dressing to the pasta.
  24. 24Add the dressing to the pasta.
  25. 25Toss to combine.
  26. 26Toss to combine.
  27. 27Toss to combine.
  28. 28Garnish with fresh basil, salt and pepper.
  29. 29Garnish with fresh basil, salt and pepper.
  30. 30Garnish with fresh basil, salt and pepper.

Ingredients

  • 16 ounce Campanelle pasta
  • 16 ounce Campanelle pasta
  • 16 ounce Campanelle pasta
  • 0.75 cup diced smoked provolone
  • 0.75 cup diced smoked provolone
  • 0.75 cup diced smoked provolone
  • 0.5 cup shredded parmigiano reggiano
  • 0.5 cup shredded parmigiano reggiano
  • 0.5 cup shredded parmigiano reggiano
  • 0.75 cup thinly sliced Italian dry salami (cut into small strips)
  • 0.75 cup thinly sliced Italian dry salami (cut into small strips)
  • 0.75 cup thinly sliced Italian dry salami (cut into small strips)
  • 0.75 cup diced Persian cucumber
  • 0.75 cup diced Persian cucumber
  • 0.75 cup diced Persian cucumber
  • 0.75 cup chopped castelvetrano olives
  • 0.75 cup chopped castelvetrano olives
  • 0.75 cup chopped castelvetrano olives
  • 0.5 cup chopped pepperoncini
  • 0.5 cup chopped pepperoncini
  • 0.5 cup chopped pepperoncini
  • 0.5 cup chopped roasted red peppers
  • 0.5 cup chopped roasted red peppers
  • 0.5 cup chopped roasted red peppers
  • 0.25 cup chopped fresh basil
  • 0.25 cup chopped fresh basil
  • 0.25 cup chopped fresh basil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 3 tablespoons mayo
  • 3 tablespoons mayo
  • 3 tablespoons mayo
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • squeeze fresh lemon
  • squeeze fresh lemon
  • squeeze fresh lemon
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper

Equipment

wooden bowlsmall bowlwhiskmedium pot

Tips

  • If you want to refrigerate beforehand, toss with an additional drizzle of dressing and garnish with basil right before serving.