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Ingredients
Scale
- 12 ounces tri-color rotini pasta
- 4 ounces Genoa salami, cut into 1/4 inch cubes
- 1 pint grape tomatoes, halved
- 8 ounces mozzarella cheese block, cubed
- 1 cup small-diced green bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup canned sliced black olives, drained
- 1/4 cup canned sliced green olives with pimento, drained
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
- Boil salted water and cook tri-color rotini according to package instructions for 8-10 minutes. Drain and rinse with cold water.
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, grated Parmesan, granulated sugar, kosher salt, black pepper, and celery seed in a bowl to create the dressing.
- In a large bowl, combine the cooked rotini, salami, grape tomatoes, mozzarella, green bell pepper, red onion, black olives, and green olives. Pour the dressing over and toss gently.
- Cover and chill in the refrigerator for at least one hour before serving.
Notes
Rinse pasta thoroughly after cooking to prevent sticking.
Chill the salad for optimal flavor—overnight is ideal.
Consider adding splash of olive oil or vinegar to leftovers for flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 20