Eggless Classic Pasta Salad with Italian Dressing
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Learn more āIngredients
8 servings
For the salad
- 1 lb rotini pasta
- 1 tbsp salt
- 4 oz salami, cut into quarters
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- Ā½ cup red bell pepper, diced
- Ā½ cup green bell pepper, diced
- Ā½ cup red onion, thinly sliced
- Ā½ cup black olives, sliced
- ā cup pepperoncini, sliced
- Ā½ cup parmesan cheese, freshly grated
For the dressing
- Ā½ 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
- Ā½ tsp dried basil
- Ā½ tsp granulated sugar
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā¼ 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 8ā10 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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