Italian Pasta Salad
This refreshing and flavorful Italian pasta salad is tossed in a zesty white balsamic vinaigrette with hearty additions like salami, provolone, and crisp veggies. It’s perfect for picnics, potlucks, or a light lunch!
View Original PDFIngredients
- 1 Pasta Rock
- ½ lb Orecchiette Italian Pasta
- 1 tsp Mustard
- 1 Tbsp Wild Garlic Dried Herb Blend
- 6 Tbsp White Balsamic Vinegar of Modena
- 6 Tbsp Frantoia Italian Extra Virgin Olive Oil
- 2 cups Broccoli Florets
- 2 Carrots
- ¼ lb Salami
- ¼ cup Provolone Cheese, cut into ¼" cubes
Directions
- Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt the water, then remove.
- Add the pasta and cook until al dente, about 2 minutes less than the package instructions. Drain and set aside.
- To make the dressing, whisk together the mustard, Wild Garlic Dried Herb Blend, and vinegar in a bowl. Slowly drizzle in the olive oil while whisking until emulsified.
- Cube the broccoli, carrots, salami, and provolone into bite-sized pieces.
- Toss the pasta with the vegetables, meat, cheese, and dressing until well combined.
- Serve immediately or refrigerate for a few hours to allow flavors to meld.