Summer Italian Pasta Salad
Ingredients
- 1 pound short pasta, such as rotini, fusilli, or penne
- 1 recipe homemade Italian dressing, recipe on fromscratchwithmaria.com
- 1 cup chopped salami
- 1 cup chopped bell peppers, any color or a mix
- 1 cup chopped cucumber
- 1 cup chopped marinated artichoke hearts
- 1 cup cooked corn
- ½ cup Pecorino Romano cheese, shredded or shaved
- ½ cup fresh basil leaves, torn
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
- Transfer the pasta to a large mixing bowl. Pour the Italian dressing over the warm pasta and toss to coat evenly.
- Add the chopped salami, bell peppers, cucumber, artichokes, corn, and half of the Pecorino Romano to the bowl. Toss until everything is well combined.
- Top with the torn basil and the remaining cheese. Season with salt and freshly ground black pepper to taste.
- Serve immediately or refrigerate until ready to serve. This pasta salad can be made a few hours ahead for even more flavor.
Notes
https://www.fromscratchwithmaria.com/italian-dressing/