Description
A vibrant and flavorful Party Pasta Salad packed with a variety of Italian meats, fresh vegetables, herbs, and cheeses, all tossed in a tangy and slightly sweet vinaigrette dressing. This dish is perfect for gatherings, served warm or chilled.
Ingredients
Scale
Salad
- 1 pound short-cut pasta
- 1 large head romaine lettuce, shredded
- 1 head radicchio, shredded
- 6 ounces spicy salami, chopped
- 3 ounces pepperoni, chopped
- 3 ounces prosciutto, torn into pieces
- 2 cups cherry tomatoes, halved
- 1 cup mixed pitted olives, torn
- 1 red bell pepper, chopped
- 1/2 cup sliced pepperoncini
- 1 cup fresh basil leaves
- 1 cup mini mozzarella cheese balls
- 1 cup cubed provolone cheese
- 1/2 cup shaved parmesan cheese
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon fig preserves (or 2 teaspoons honey)
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup fresh mixed herbs (basil, oregano, dill), chopped
- Sea salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
Instructions
- Make the dressing: Combine the extra virgin olive oil, champagne vinegar, lemon juice, Dijon mustard, fig preserves, finely chopped shallot, garlic, and fresh mixed herbs in a glass jar. Whisk or shake vigorously until the dressing is smooth and emulsified. Season with sea salt, black pepper, and chili flakes to taste.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short-cut pasta and cook to al dente according to package directions, typically around 9-10 minutes. Drain the pasta well and reserve slightly warm.
- Toss the salad: In a large bowl, toss the hot pasta immediately with the prepared dressing to allow it to absorb the flavors. Then add the shredded romaine lettuce, shredded radicchio, chopped spicy salami, chopped pepperoni, torn prosciutto, halved cherry tomatoes, torn olives, chopped red bell pepper, sliced pepperoncini, fresh basil leaves, mini mozzarella balls, cubed provolone cheese, and shaved parmesan cheese. Toss everything together gently but thoroughly.
- Serve: Serve the party pasta salad warm or chilled according to your preference. It’s delicious both ways. Enjoy your vibrant and flavorful salad!
Notes
- Fig preserves can be substituted with honey for a natural sweetness.
- For a vegetarian version, omit all meats and increase the amount of cheeses and vegetables.
- Make sure not to overcook the pasta; al dente texture is ideal for salads.
- This salad can be made a few hours ahead; refrigerate and bring to room temperature before serving or serve cold.
- Add extra chili flakes if you prefer a spicier salad.
- Using fresh herbs in the dressing elevates the flavor, but dried herbs can be used in a pinch (use about 1 tablespoon total if dried).
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
