Italian Pasta Salad

Italian Pasta Salad puts whole wheat or regular penne pasta, chopped cucumber and sliced or chopped cherry tomatoes at the center of a pasta recipe and finishes in about 35 minutes, enough for 8 Servings.

• Yield 8 Servings
• Ready in 35 minutes
• Prep 25 minutes
• Cook 10 minutes

Ingredients

Salad

• 12 ounces whole wheat or regular penne pasta , cooked until al dente
• 1 (6-ounce) can large olives , drained and sliced in half
• 1-2 cups chopped cucumber
• 2 cups sliced or chopped cherry tomatoes
• 4-6 ounces sliced or chopped salami or pepperoni , (about 1 cup)
• 8 ounces fresh mozzarella balls , cut in half
• ¼ cup chopped red or green onions
• ¼ cup chopped fresh parsley or basil

Dressing

• ⅓ cup olive oil
• ¼ cup red wine or white balsamic vinegar
• 2 tablespoons freshly grated Parmesan or Parm-reggiano cheese
• 1 teaspoon honey or sugar
• 1 clove garlic , minced
• ½ teaspoon coarse , kosher salt
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried parsley
• Pinch of black pepper
• Pinch of red pepper flakes

Instructions

1. Combine all the salad ingredients in a large bowl.
2. For the dressing, combine all the ingredients in a bowl, jar or blender, and whisk, shake or process until combined (use a blender if you want the cheese in smaller pieces).
3. Pour half of the dressing over the salad. Toss.
4. Add more dressing, if desired (if the salad is going to be refrigerated for several hours before serving, reserve some of the dressing to toss with the salad right before serving).

Dress it just before it goes to the table so the leaves stay crisp.