A must for your Memorial Day Weekend BBQ, is a good pasta salad and this is a great pasta salad…
Italian Pizza-Pasta Salad
For the salad:
16 oz rotini pasta (tri-color, if you like)
12 oz salami, sliced into strips
12 oz mini pepperoni, halved
20 oz cherry tomatoes, halved (3 cups)
2 cups jarred, marinated artichoke hearts, coarsely chopped
1 English cucumber, diced
1 medium red onion, finely diced
16 oz fresh, small mozzarella balls, or cubed from a block
1 cup black olives, pitted and sliced
1 cup kalamata olives, pitted and halved
1 cup jarred, roasted red peppers drained and coarsely chopped
Finely chopped parsley, for garnish
Dressing, to taste
For the dressing:
1 cup extra virgin olive oil
6 Tbsp white wine vinegar
1/2 cup Parmesan Cheese finely grated
2 Tbsp mayonnaise
2 tsp granulated sugar
2 garlic clove finely grated or pressed
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
Kosher salt and fresh ground pepper, to taste
For the dressing:
Combine all of the ingredients in a jar and shake to combine. Store in the refrigerator until ready to use.
For the salad:
Cook the rotini in HEAVILY salted water to al dente. Drain and rinse under cool water.
Place the pasta in a large bowl and add the salad ingredients in separate piles on top of the pasta. Be sure to leave a “wedge” of pasta visible, for presentation. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Salad can be made up to 4 hours in advance.