Description
Party Pasta Salad is a vibrant, flavorful dish combining al dente short-cut pasta with fresh romaine lettuce, radicchio, assorted Italian meats, cheeses, and a tangy, herby dressing. Perfect for serving warm or cold at gatherings.
Ingredients
Scale
Salad
- 1 pound short-cut pasta
- 1 large head romaine lettuce, shredded
- 1 head radicchio
- 6 ounces spicy salami, chopped
- 3 ounces pepperoni, chopped
- 3 ounces prosciutto
- 2 cups cherry tomatoes, halved
- 1 cup mixed pitted olives, torn
- 1 red bell pepper, chopped
- 1/2 cup sliced pepperoncini
- 1 cup fresh basil leaves
- 1 cup mini mozzarella cheese balls
- 1 cup cubed provolone cheese
- 1/2 cup shaved parmesan cheese
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon fig preserves (or 2 teaspoons honey)
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup fresh mixed herbs (basil, oregano, dill)
- Sea salt and pepper, to taste
- Chili flakes, to taste
Instructions
- Prepare the Dressing: Combine extra virgin olive oil, champagne vinegar, lemon juice, Dijon mustard, fig preserves, finely chopped shallot, garlic, and fresh mixed herbs in a glass jar. Whisk or shake vigorously until the dressing is smooth and emulsified. Season with sea salt, black pepper, and chili flakes according to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short-cut pasta and cook until al dente as per the package directions, typically about 8 to 10 minutes. Drain the pasta thoroughly once cooked.
- Toss Pasta with Dressing: While the pasta is still warm, transfer it to a large mixing bowl and toss it with the prepared dressing to coat evenly. This allows the pasta to absorb the flavors and cool slightly.
- Add Salad Ingredients: To the dressed pasta, add shredded romaine lettuce, chopped radicchio, spicy salami, pepperoni, prosciutto, halved cherry tomatoes, torn mixed olives, chopped red bell pepper, sliced pepperoncini, fresh basil leaves, mini mozzarella balls, cubed provolone cheese, and shaved parmesan cheese. Toss gently but thoroughly to combine all ingredients.
- Serve: The pasta salad can be served immediately warm, or refrigerated to serve cold later. It makes a perfect dish for parties, potlucks, or casual meals. Enjoy!
Notes
- Use short-cut pasta like penne or rotini for better dressing adhesion.
- Fig preserves can be substituted with honey for a different sweetness profile.
- For a vegetarian option, omit the salami, pepperoni, and prosciutto and add extra vegetables or beans.
- Toss pasta with dressing while warm to better absorb flavors.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add chili flakes gradually to control spiciness according to preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
