Pasta Salad 🥗
1. The Base:
Tri-color Rotini Pasta: (White, green/spinach, and orange/tomato) for a vibrant look.
2. Proteins (Cold Cuts):
Salami or Pepperoni: Sliced or cut into quarters.
Deli Ham or Mortadella: Cubed or thinly sliced.
3. Vegetables:
Cherry Tomatoes: Halved.
Bell Peppers: Red and yellow, finely diced.
Red Onion: Finely chopped for a sharp flavor kick.
4. Cheeses:
Cheddar Cheese: Cut into small cubes (as seen in the photo).
Mozzarella or Feta: (Optional) Cubed for extra creaminess.
5. Dressing (Italian Vinaigrette):
Typically consists of:
Olive oil and white vinegar (or apple cider vinegar).
Lemon juice and minced garlic.
Dried herbs (Oregano, Basil).
Salt and black pepper.
👩🍳 Preparation Method
Boil the Pasta: Cook the rotini in salted water according to package directions until al dente. Drain and immediately rinse with cold water to stop the cooking process and prevent sticking.
Prep the Mix-ins: While the pasta cooks, chop the cold cuts, vegetables, and cheeses into uniform, bite-sized pieces.
Whisk the Dressing: In a small bowl, mix the dressing ingredients thoroughly until well combined.
Assemble: In a large mixing bowl, combine the chilled pasta with all the chopped ingredients.
Toss: Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Pro Tip: Add some sliced black olives or a sprinkle of grated Parmesan cheese on top for an extra Italian touch.
