Pasta Salad ala Terry

Name: Pasta Salad ala Terry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb rotini or bowtie pasta, cooked and cooled; 1 can (2.25 oz) sliced black olives, drained; 1 cup pepperoni, sliced or quartered; 1 cup salami, diced; 1/2 cup red onion, finely diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup cherry tomatoes, halved; 1/2 cup banana peppers or pepperoncini; 1 cup fresh mozzarella or provolone, cubed; Lemon parsley vinaigrette (see recipe); Salt and black pepper to taste; Parmesan cheese for topping

A loaded Italian pasta salad with salami, pepperoni, peppers, and cubes of fresh mozzarella.

Total time

35 min

Serves

10

Difficulty

Medium

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As seen on Episode 72

The pantry

kitchen

Essentials · serves 10

1 lb rotini or bowtie pasta, cooked and cooled 1 can (2.25 oz) sliced black olives, drained 1 cup pepperoni, sliced or quartered 1 cup salami, diced 1/2 cup red onion, finely diced 1 red bell pepper, diced 1 green bell pepper, diced 1 cup cherry tomatoes, halved 1/2 cup banana peppers or pepperoncini 1 cup fresh mozzarella or provolone, cubed Lemon parsley vinaigrette (see recipe) Salt and black pepper to taste Parmesan cheese for topping

·

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The preparation

6 steps, about 35 minutes start to finish.

01
Cook pasta al dente according to package directions. Drain, rinse with cold water, and cool completely.
02
In a very large bowl, combine pasta, olives, pepperoni, salami, red onion, bell peppers, cherry tomatoes, banana peppers, and cheese.
03
Pour lemon parsley vinaigrette over the salad and toss to coat well.
04
Season with salt and pepper.
05
Refrigerate for at least 1 hour before serving.
06
Toss again before serving and top with freshly grated Parmesan.

lightbulb The chef's notes

“Cook the pasta just to al dente and rinse it under cold water to stop the cooking and cool it fast. Pasta drinks up dressing as it chills, so hold a little vinaigrette back to toss in again right before serving if it looks dry.”

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