pool party pasta salad
This beauty makes a real splash during your spring and summer gatherings.
Ingredients
- 1 lb short-cut pasta
- 1 small radicchio, chopped
- 1 can cannellini beans, drained
- 1 cup cherry tomatoes, halved
- 1 cup mixed olives, halved
- 1/2 cup vegetarian or regular salami, sliced
- 8 oz mini mozzarella balls
- 1 cup pepper jack cheese, cubed
- 1/2 cup fresh basil, chopped
Italian vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp honey
- 4 cloves garlic, minced
- 1 tsp dijon mustard
- 1/2 tsp Italian seasoning
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse under cool water to stop the cooking and to make it calm its steaming hot tits. Set aside.
- In a jar or bowl, combine the olive oil, red wine vinegar, honey, garlic, dijon, Italian seasoning, and a pinch of salt and pepper. Shake or whisk vigorously until emulsified. Taste and adjust seasonings as needed.
- Pour the pasta into a large bowl. Toss with 1/2 of the vinaigrette. Arrange the radicchio, beans, olives, tomatoes, salami, cheeses, and basil overtop. Drizzle with additional dressing; toss together as desired, unless you want that pretty arrangement to be visible. Then don't toss it.
- Serve at room temperature or cold with the rest of the vinaigrette on the side.
Notes
*Vegetarian salami: These slices from Field Roast are fantastic. You can also use their veggie pepperoni!