Nickel Allergy Friendly Classic Pasta Salad with Italian Dressing

Total time1 hr 30 min

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Classic Pasta Salad with Italian Dressing

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the salad

1 lb rotini pasta
Little Italy in the Bronx Rotini, No 66 Wild Harvest Rotini Organic True Goodness Organic Rotini Pasta, 12 oz Inspired Organics, Organic Rotini Cinque Terre Organic Rotini Pasta
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dried basil
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ tsp granulated sugar
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!