Ingredients
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar (red preferred)
1 1/2 tbsp freshly grated parmesan cheese
1 tbsp sugar
1 large garlic clove, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried parsley
1/2 tsp dried chili flakes (optional)
3/4 tsp salt
1/2 tsp black pepper
300g (10oz) spiral pasta or pasta of choice
180g (6oz) thick sliced salami, cut into 2.5cm (1 inch) batons (spicy salami preferred)
200g (7oz) baby bocconcini, halved (small balls of fresh mozzarella)
1 red capsicum/bell pepper, cut into 3cm (1.2 inch) strips
250g (8oz) whole olives (Sicilian and pitted black olives)
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, tightly packed
Instructions
1-Cook pasta according to package instructions, reducing the cooking time by 1 minute.
2-Drain the pasta and rinse thoroughly under cold water to stop the cooking process.
3-Shake off excess water and transfer the pasta to a large bowl.
4-Add the salami, baby bocconcini, red capsicum/bell pepper, whole olives, cherry tomatoes, and fresh basil leaves to the bowl with the pasta.
5-Drizzle the dressing over the salad ingredients.
6-Toss everything together until well combined.
7-Serve at room temperature or slightly chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use freshly grated parmesan in the dressing for better dissolution; if pre-grated, sprinkle on salad instead.
🌿 Substitute baby bocconcini with any mozzarella balls, chopped small.
💧 Reserve pasta cooking water to refresh leftovers by mixing with dressing before tossing the salad again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 204g (1 serving)
- Calories: 430