Classic Italian Pasta Salad

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

1 pound rotini pasta

1 pound hard salami, cut into chunks

8 ounces bite-sized fresh mozzarella balls

2 pints cherry tomatoes, halved

1/2 cup black olives, sliced

2 cups broccoli florets

1 red bell pepper, chopped

1 (14-ounce) jar marinated artichoke hearts, drained

1/2 red onion, thinly sliced

1/4 cup chopped fresh herbs (suggested: basil, oregano, parsley)

3/4 cup good quality olive oil

3 tablespoons red wine vinegar

1 tablespoon kosher or sea salt

2 cloves of garlic, crushed

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon dried rosemary (optional)

1/4 teaspoon ground thyme (optional)

black pepper, to taste

Instructions

Cook pasta according to directions in a large pot of salted water with 1 tablespoon vinegar. Cook pasta until tender, about 8 minutes (will vary by brand). Drain pasta from water and cool slightly.

Combine salami, mozzarella, cherry tomatoes, olives, broccoli, bell pepper, and artichoke hearts in a large bowl.

Whisk together all ingredients for Italian dressing and pour over the pasta salad. Toss to combine. Pasta salad can be refrigerated up to 3 days at this point.

Before serving, stir in the red onion and fresh herbs.

Nutrition

• Calories: 515
• Lipides Totaux: 37.7 g
• Glucides Totaux: 33.2 g
• Protéines: 21.7 g