Italian Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 oz (283g) grape or cherry tomatoes
02 -
12 oz (340g) gluten-free bow tie or farfalle pasta
03 -
8 oz (226g) pepperoni, chopped into thick half-inch pieces
04 -
⅓ cup (7g) fresh basil, chopped up
05 -
½ cup (30g) fresh parsley, finely chopped
06 -
1 large English cucumber, diced
07 -
6 oz (170g) can black olives, whole or sliced
08 -
16 oz (453g) mozzarella pearls, or chopped mozzarella chunks (half-inch pieces)
09 -
5 oz (142g) salami, cut into small pieces
10 -
2 14 oz (794g) cans of drained artichoke hearts
→ Dressing
11 -
¼ cup (60ml) squeezed lemon juice
12 -
Salt and pepper to your liking
13 -
½ teaspoon chili flakes (use more or less for spice)
14 -
2 teaspoons dijon mustard
15 -
1 teaspoon honey
16 -
1 large garlic clove, finely diced
17 -
1 cup (240ml) good-quality extra virgin olive oil
# Instructions:
01 -
Boil pasta in a pot of salted water until about two minutes beyond al dente as per the package instructions. Drain it well and rinse under cool water. Then put it aside.
02 -
While the pasta is cooling down, go ahead and chop up everything you'll need.
03 -
Mix all the dressing ingredients together in a bowl or jar until they're blended well.
04 -
Place the pasta in an extra-large bowl along with the rest of the ingredients. Pour your dressing over the top and gently mix it all together. Cover the bowl and let it chill in the fridge for at least 2 hours, though overnight is even better.
# Notes:
01 -
Stores well for up to 4 or 5 days in the fridge if tightly covered.
02 -
Feel free to tweak the add-ins however you'd like.
03 -
Skip the meat and cheese or use plant-based options for a vegan-friendly version.