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Michelle

Italian Pasta Salad

Print Recipe
Prep Time 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

SALAD
  • 8 oz Castello Havarti Cheese -cubed
  • 8 oz salami -cubed
  • 4 - 6 oz pepperoncini -sliced
  • 6 oz cherry tomatoes - halved
  • 4 oz black olives -sliced
  • 12 oz bowtie pasta -cooked and cooled
  • 1/4 cup fresh basil - chopped
  • 1/4 cup parmesan cheese - grated
DRESSING
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp honey
  • 1 tsp dijon mustard
  • 2 cloves garlic -minced
  • 1 tsp fresh parsley -chopped
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes

Method
 

DRESSING
  1. Add the red wine vinegar, olive oil, lemon juice, honey dijon mustard, parsley, dried oregano, dried basil, garlic powder, onion powder, salt, pepper and red pepper flakes to a bowl and whisk to combine. Taste and season with additional salt as desired. NOTE: You can also add the ingredients into a jar and shake until combined. 
    Store the dressing/marinade in a sealed jar and refrigerate until needed.
PASTA SALAD
  1. Add the cooked pasta, Castello Cheese, salami, pepperoncini, black olives, cherry tomatoes and basil to a large bowl and toss with about 3/4 of the dressing, adding more if desired.
  2. Sprinkle with the parmesan cheese and serve.