Italian Pasta Salad
Yield: 8 to 10 servings
Prep Time: 15 minutes
Total Time: 15 minutes
1 pound rotini pasta, cooked and drained
2 cups cubed pepperoni or salami
2 cups cubed provolone or mozzarella cheese
2 cups black olives
2 cups garbanzo beans (rinsed and drained)
2 cups cherry tomatoes, halved if large
1 teaspoon dried parsley
1 teaspoon dried basil
For the Dressing:
¼ cup red wine vinegar
1½ tablespoons lemon juice
½ teaspoon honey
1 teaspoon coarse salt
½ cup olive oil
1. In a large bowl, toss together the pasta, pepperoni, cheese, olives, beans, tomatoes, parsley and basil.
2. To make the dressing, whisk together the vinegar, lemon juice, honey and salt (or blend in a blender). While whisking vigorously (or while the blender is still running), slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.
Note #1: You can make this ahead and keep it in the refrigerator for up to a day before serving.
Note #2: You can use fresh herbs in place of the dried parsley and basil.
(Recipe for the dressing adapted from Giada De Laurentiis)