Italian pasta salad
Rotini tossed in a tangy homemade Italian vinaigrette with salami, mozzarella pearls, cherry tomatoes, olives and pepperoncini. Built to travel.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 6
- Per serve
- 520 kcal
Ingredients
Method
Boil a full electric kettle, pour it into a large pot over high heat and bring back to a boil. Add a big pinch of salt and the rotini and cook until just tender, 8 to 9 minutes, stirring once or twice.
While the pasta cooks, shake the olive oil, vinegar, mustard, oregano, garlic, sugar, a good pinch of salt and plenty of pepper in a jar until creamy.
Cut the salami, halve the tomatoes and olives, and slice the onion. Put them in a large bowl with the mozzarella pearls and pepperoncini.
Drain the pasta and rinse it under cold running water, tossing it in the colander, until it's cool to the touch. Shake off as much water as you can.
Add the pasta to the bowl, pour over the vinaigrette and a splash of pepperoncini brine, and toss well. Season, scatter with the herbs and serve right away, or pack it cold for later.
Tips
- Packing it for a picnic: keep it in a cooler with ice packs (under 40°F) until you eat, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- The pasta soaks up dressing as it sits. If you make it a few hours ahead, save a couple of tablespoons of vinaigrette to toss through just before serving.
- Swap the salami for pepperoni, or leave it out and add a drained 15-ounce can of chickpeas for a vegetarian version.
