Loaded Italian Pasta Salad
Yield: 24 servings
Total Time: Overnight
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Ingredients
For the salad
- 12oz pasta of choice, I used Tri-Color Rotini
- 119g deli salami, quartered
- 128g pepperoni, sliced into half moons
- 80g yellow bell pepper, diced
- 80g orange bell pepper, diced
- 80g red bell pepper, diced
- 80g red onion, diced
- 120g mini cucumbers, sliced into half moons
- 68g mild banana pepper rings, chopped
- 6g fresh parsley, chopped
- 226g mozzarella pearls
- 142g grated parmesan
- 170g feta cheese
- 2 tsp Italian seasoning
- ½ tsp sea salt, fine grain
- ¼ tsp ground pepper
For the dressing
- 250mL extra virgin olive oil
- 150mL balsamic vinegar
- 1 tbsp fresh parsley, chopped
- 6g garlic, pressed
- 1 tsp ponzu sauce
- 1 ½ tsp onion powder
- 1 ½ tsp basil leaves
- 1 ½ tsp oregano
- ¼ tsp ground pepper
- ⅛ tsp crushed red pepper flakes
- 1 tbsp honey
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Prepare the dressing
Step 1: Gather all of the ingredients for the dressing.
Step 2: Chop the parsley and add to a mason jar. I use a 32oz. mason jar.
Step 3: Peel, press, and weigh the garlic.
Step 4: Add the onion powder, dried basil, oregano, ground pepper, crushed red pepper flakes, and honey.
Step 5: Measure the olive oil and add to the jar.
Step 6: Measure the balsamic vinegar and add to the jar along with the ponzu sauce.
Step 7: Screw the lid onto the mason jar.
Step 8: Vigorously shake until combined.
Step 9: Refrigerate until ready to use. It will separate in the fridge, just shake it again when ready to use in the salad.
Prepare the salad
Step 1: Gather all of the ingredients for the pasta salad.
Cook pasta al dente according to package directions. Rinse under cold water and set aside.
Step 2: Quarter and weigh salami.
Step 3: Slice pepperoni into half moons and weigh.
Step 4: Dice and weigh the yellow bell pepper.
Step 5: Dice and weigh the orange bell pepper.
Step 6: Dice and weigh the red bell pepper.
Step 7: Peel, dice, and weigh the red onion.
Step 8: Slice cucumber into half moons and weigh.
Step 9: Chop and weigh the banana pepper rings.
Step 10: Chop and weigh the parsley.
Step 11: Add the pasta and toss to combine.
Step 12: Add the mozzarella pearls, feta, parmesan, Italian seasoning, sea salt, and ground pepper. Toss to combine.
Step 13: Remove dressing from the fridge and vigorously shake to combine. Add all of the dressing to the salad and toss to combine.
Refrigerate overnight. Toss to combine right before serving.