Low Sugar Classic Pasta Salad with Italian Dressing

Total time1 hr 30 min

Prep time20 min

Cook time10 min

Low Sugar Classic Pasta Salad with Italian Dressing

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Ingredients

8 servings

For the salad

1 lb rotini pasta
Barilla Rotini Pasta - 16 Oz Barilla Tri Color Rotini Pasta - 12 Oz Banza Rotini Made From Chickpeas Barilla Protein+ Rotini Pasta - 14.5 Oz Barilla Chickpea Rotini Pasta - 8.8 Oz
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1 tbsp salt
4 oz salami, cut into quarters
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup red onion, thinly sliced
½ cup black olives, sliced
⅓ cup pepperoncini, sliced
½ cup parmesan cheese, freshly grated

For the dressing

½ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice, freshly squeezed
2 tsp dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
2
While the pasta cooks, make the dressing: combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using) in a small bowl and whisk until fully emulsified.

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