Loaded Italian Deli Pasta Salad
Yield: 8-10 servings
Total Time: 45m active + overnight chill for dressing + 1-4h chill
Like an Italian sub in a bowl!
Ingredients
For the dressing*
- ⅓ cup lighter tasting olive oil
- ¼ cup red wine vinegar
- 1 large garlic clove, pressed
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp reduced-sodium soy sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- ¾ tsp ground black pepper
- ¼ tsp crushed red pepper flakes
- ¼ tsp worcestershire sauce
- ¼ tsp salt
For the pasta salad
- 2½ cups rotini pasta, dry
- 2 tsp lighter tasting olive oil
- 3 mini cucumbers, sliced into half-moons
- 1 yellow bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
For the pasta salad (cont.)
- ½ medium red onion, thinly sliced, then cut in half
- ¼ lb. deli hard salami, diced
- ¼ lb. deli pepperoni, diced
- ½ cup deli-sliced pepperoncini, drained, patted dry, finely chopped
- ¼ cup fresh parsley, finely chopped
- ⅔ cup mozzarella pearls, drained and patted dry
- ⅔ cup parmesan, grated
- ½ cup reduced-fat feta cheese, crumbled
- ½ tsp kosher salt
For finishing
- 1 tbsp lighter tasting olive oil
- 2 tbsp red wine vinegar
*DRESSING NOTE: This dressing is best made ahead and chilled overnight before assembling the salad.
Instructions
Step 1: Gather all of the ingredients for the dressing.
Step 2: In a lidded container, add the olive oil, red wine vinegar, garlic, maple syrup, dijon mustard, soy sauce, basil, oregano, ground black pepper, crushed red pepper flakes, worcestershire sauce, and salt.
Step 3: Close the container and shake vigorously for 30-60 secs until fully emulsified.*
*TIP: Emulsification is a stable blend of oil and vinegar that will separate over time.
Refrigerate OVERNIGHT to allow the flavors to meld.
The next day (preparation)
Step 1: Gather all of the ingredients for the pasta salad, then prep the vegetables and meats.
Cook the pasta in well-salted water until al dente according to package directions.
Step 2: While the pasta cooks, add the cucumbers and onions to a colander over the sink.
Step 3: Add ½ tsp kosher salt.
Step 4: Toss to combine and let rest for 15 mins.*
*TIP: Salting the cucumbers draws out excess water, concentrating flavor and preventing a watery salad. Salting the onions softens their bite and enhances their natural sweetness.
Step 5: When the pasta is done, drain and rinse under cold water until fully cooled.
Step 6: Add 2 tsp lighter tasting olive oil.
Step 7: Toss to prevent sticking and set aside.
Step 8: To a large bowl, add the salami, pepperoni, bell peppers, pepperoncini, and fresh parsley.
Step 9: Carefully pat dry the cucumbers and onions then add to the bowl.
Step 10: Once the pasta is fully cooled, add to the large bowl of vegetables and meat.
Step 11: Toss to combine.
Step 12: Add the mozzarella pearls, parmesan, and feta.
Step 13: Toss to combine.
Step 14: Shake the dressing then pour it over the salad (scraping down the sides of the container).
Step 15: Toss gently until evenly coated.
Chill for at least 1 hr, preferably 4 hrs for best flavor, before serving.
Step 16: Gather the ingredients for the finishing step.
Whisk together the olive oil and red wine vinegar.
Pour the vinegar mixture over the salad and toss thoroughly before serving. This refreshes the flavors after chilling.