A delightful dish that combines the flavors of a classic Italian sub with the freshness of a pasta salad. This recipe offers a harmonious blend of savory salami, creamy cheese, and a vibrant array of vegetables, perfect for get-togethers, picnics, or as a unique lunch option.
Ingredients
Scale:
12 oz rotini pasta
1 cup salami, diced
1 cup mozzarella cheese, cubed
1/4 cup Parmesan cheese (optional)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 green bell pepper, chopped
1/2 cup black olives, sliced
1/4 cup fresh basil leaves, torn
1/4 cup arugula (optional)
1/3 cup olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 tsp honey (optional)
Instructions
Cook the rotini pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a large mixing bowl, combine the cooked pasta with diced salami and cubed mozzarella cheese.
Add the halved cherry tomatoes, sliced red onion, chopped green bell pepper, sliced black olives, and torn basil leaves to the pasta mixture.
Prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper. Blend until emulsified.
Pour the vinaigrette over the pasta salad, tossing gently to coat all ingredients thoroughly.
Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
