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Italian Pasta Salad from 1 vote Ingredients For the pasta salad: 1 pound uncooked pasta, (I used rotini) 1 pint (11 oz) cherry tomatoes, halved 1 cup pearl mozzarella 6 ounces salami, sliced or chopped 3/4 cup sliced pepperoncini 1/2 cup thinly sliced red onion 3/4 cup pitted Kalamata olives, halved 1 cup roasted red bell peppers, chopped 1 cup loosely packed fresh basil, chopped 2/3 cup finely grated Parmesan cheese, plus extra for serving For the red wine vinaigrette: 1/3 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 garlic clove, finely grated or minced 1/2 teaspoon dried oregano 1/2 teaspoon fine sea salt 1/2 teaspoon freshly-cracked black pepper 1 tablespoon pepperoncini brine Instructions Cook the pasta
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Side zipper closure
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