Description
Vibrant Italian Chop Pasta Salad with pasta, fresh veggies, salami, provolone, and a tangy homemade vinaigrette. Great for potlucks, picnics, or a quick meal!
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, peeled, seeded, and diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup marinated artichoke hearts, quartered
- 4 ounces salami, diced
- 4 ounces provolone cheese, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain immediately in a colander and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large bowl.
- Make the Vinaigrette: In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, dried basil, garlic powder, and red pepper flakes (if using). Season with salt and pepper to taste. Whisk vigorously until well combined and slightly emulsified.
- Prepare the Vegetables and Meats: While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Halve the Kalamata olives and quarter the marinated artichoke hearts. Dice the salami and provolone cheese. Chop the fresh parsley and fresh basil.
- Assemble the Salad: Pour the vinaigrette over the cooled pasta. Toss gently to coat. Add the cherry tomatoes, cucumber, red onion, Kalamata olives, artichoke hearts, salami, and provolone cheese to the bowl. Add the chopped parsley and basil. Toss all ingredients together gently but thoroughly.
- Chill and Serve: Taste and adjust seasonings as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving (or longer for best flavor).
Notes
- Pasta Choice: Rotini, penne, or farfalle are recommended, but any short pasta shape will work.
- Cheese Options: Mozzarella, fontina, or cheddar can be substituted for provolone.
- Meat Alternatives: Pepperoni, prosciutto, cooked chicken, or turkey can be used instead of salami.
- Vegetable Additions: Bell peppers, zucchini, or sun-dried tomatoes can be added.
- Vegetarian Option: Omit the salami and add more vegetables or chickpeas.
- Spice it Up: Add a pinch of red pepper flakes or use spicy salami.
- Add Greens: Add chopped romaine lettuce or spinach for a heartier salad.
- Make Ahead: This salad tastes even better after being refrigerated for a few hours or overnight.
- Serving Suggestions: Serve as a side dish, main course, or appetizer. Great for picnics, barbecues, and potlucks.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Add a little extra olive oil or red wine vinegar before serving if it becomes dry.
- Prep Time: 20 minutes
- Cook Time: 10 minutes