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A vibrant, tangy pasta salad – light, refreshing, and quick to make for a delightful lunch!
A vibrant mix of tender pasta, crisp veggies, savory salami, and fresh mozzarella, all tossed in a zesty Italian dressing. Perfect for picnics, potlucks, or a light summer meal, this classic salad is always a crowd-pleaser.
Serving size: 1.5 cups
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A vibrant, tangy pasta salad – light, refreshing, and quick to make for a delightful lunch!
This american dish is perfect for lunch. With 680.63 calories and 22.82g of protein per serving, it's a nutritious choice for your meal plan.
Cook the pasta: Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add the rotini pasta. Cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
Cool the pasta: Once al dente, drain the pasta in a colander. Immediately rinse under cold running water for about 1-2 minutes, tossing it to ensure all the pasta cools down. This stops the cooking process and removes excess starch. Drain thoroughly and set aside.
Prepare the dressing: While the pasta is cooking, prepare the dressing. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, 1/2 tsp salt, and black pepper. Whisk or shake vigorously until the dressing is well-emulsified.
Combine ingredients: In a large salad bowl, add the cooled and drained pasta, halved cherry tomatoes, chopped cucumber, thinly sliced red onion, sliced black olives, mozzarella pearls, and salami.
Dress and toss: Pour about three-quarters of the prepared dressing over the salad. Toss gently until all ingredients are evenly coated. You can add more dressing if needed, or reserve some to freshen up the salad before serving.
Chill, garnish, and serve: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, give the salad another gentle toss, garnish with fresh chopped parsley, and serve chilled.
