Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente.1 pound short pasta, such as rotini, fusilli, or penne
- Drain the pasta thoroughly and rinse under cold running water. Spread the pasta out on a baking sheet or large platter to cool completely.1 pound short pasta, such as rotini, fusilli, or penne
- In a medium bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper. Whisk vigorously or shake the jar until well emulsified and combined. Taste and adjust seasonings.1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Once the pasta is completely cool, transfer it to a large mixing bowl. Add the Italian deli meats, provolone cheese cubes, Kalamata olives, black olives, red onion, green bell pepper, yellow bell pepper, pepperoncini peppers (if using), and fresh parsley.1 pound short pasta, such as rotini, fusilli, or penne, 8 ounces thinly sliced Italian deli meats (such as salami, pepperoni, capicola, and mortadella), cut into bite-sized pieces, 4 ounces provolone cheese, cut into bite-sized cubes, 1/2 cup pitted Kalamata olives, halved, 1/2 cup pitted black olives, halved, 1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup chopped yellow bell pepper, 1/4 cup chopped pepperoncini peppers, 1/4 cup chopped fresh parsley, plus more for garnish
- Pour about three-quarters of the Zesty Italian Dressing over the pasta and deli mixture. Gently toss all the ingredients together, ensuring an even coating.1 pound short pasta, such as rotini, fusilli, or penne, 8 ounces thinly sliced Italian deli meats (such as salami, pepperoni, capicola, and mortadella), cut into bite-sized pieces, 4 ounces provolone cheese, cut into bite-sized cubes, 1/2 cup pitted Kalamata olives, halved, 1/2 cup pitted black olives, halved, 1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup chopped yellow bell pepper, 1/4 cup chopped pepperoncini peppers, 1/4 cup chopped fresh parsley, plus more for garnish
- Cover the bowl tightly and refrigerate for at least 30 minutes before serving. For best flavor, chill for 1-2 hours, or even overnight.
- Before serving, give the salad another gentle toss. If it seems dry, add the remaining dressing or a drizzle of olive oil. Garnish with additional fresh parsley and grated Parmesan cheese. Serve chilled.1/4 cup chopped fresh parsley, plus more for garnish, 1/4 cup grated Parmesan cheese
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This salad is best served chilled and is not recommended for freezing.