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Antipasto Rotini Salad with Salami, Olives, and Provolone
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Course Salad
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl

Ingredients
  

  • 8 ounces rotini pasta
  • 1/2 cup Italian vinaigrette
  • 4 ounces hard salami, cubed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced olives
  • 4 ounces provolone, cubed
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain the pasta in a colander and rinse under cold water to cool it quickly.
  • Transfer the cooled rotini to a large mixing bowl and pour the Italian vinaigrette over it. Toss to coat the pasta evenly.
  • Add the cubed salami, halved cherry tomatoes, sliced olives, cubed provolone, and chopped red onion to the bowl. Stir gently until everything is combined with the dressed pasta.
  • Sprinkle the chopped parsley over the salad and give it one final gentle toss. Cover and chill for at least one hour before serving to let the flavors settle.

Notes

Chill the salad in a sealed container so the olives and salami do not dry out. If the pasta absorbs too much dressing after sitting, stir in an extra tablespoon or two of vinaigrette right before serving. Skip the parsley if you prefer a simpler version focused only on the meats and cheese.
Course: Salad
Cuisine: Italian
Equipment: Large Pot, Colander, Mixing Bowl