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Ingredients
Scale
- 1 cup quartered cherry tomatoes
- 1 1/2 cups fresh corn kernels (2 ears of corn, cooked)
- 3 cups bell peppers (use a rainbow assortment, cored, stem removed, and diced)
- 2 cups English cucumber (quartered and sliced)
- 1/2 cup fresh cilantro (coarsely chopped)
- 1 cup green onions (chopped)
- 1 1/2 cups cubed mozzarella or Monterey Jack cheese
- 1 1/2 cups Genova salami (quartered)
- 1 lb pasta shells (or pasta of your choice)
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon white granulated sugar
Instructions
- Prepare the cumin vinaigrette by shaking ingredients in a jar and refrigerating.
- Cook the pasta in salted boiling water until al dente, then cool and toss with olive oil.
- Chop vegetables and mix in a large bowl.
- Combine cooled pasta and cheese with the vegetable mixture and toss with the vinaigrette.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
Always use fresh, high-quality ingredients for best flavor.
Make the salad a day ahead and chill to enhance taste.
Feel free to customize with different ingredients based on availability.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg