Description
A vibrant and flavorful Party Pasta Salad combining al dente short-cut pasta with a medley of fresh vegetables, cured meats, cheeses, and a zesty homemade dressing. Perfect for entertaining, this salad can be served warm or cold and features a harmonious balance of spicy, savory, and fresh herbaceous notes.
Ingredients
Scale
Salad
- 1 pound short-cut pasta
- 1 large head romaine lettuce, shredded
- 1 head radicchio, chopped
- 6 ounces spicy salami, chopped
- 3 ounces pepperoni, chopped
- 3 ounces prosciutto, torn
- 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 the extra virgin olive oil, champagne vinegar, lemon juice, Dijon mustard, fig preserves (or honey), finely chopped shallot, minced 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 your taste preference.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short-cut pasta and cook until al dente, following the package instructions closely to avoid overcooking. Drain the pasta thoroughly and set aside while still warm.
- Toss pasta with dressing: In a large mixing bowl, immediately toss the hot pasta with the prepared dressing, ensuring every piece is well coated to absorb the flavors.
- Add the salad ingredients: Incorporate the shredded romaine lettuce, chopped radicchio, spicy salami, pepperoni, torn prosciutto, halved cherry tomatoes, torn olives, chopped red bell pepper, sliced pepperoncini, fresh basil leaves, mini mozzarella balls, cubed provolone, and shaved parmesan cheese into the bowl. Toss gently but thoroughly to evenly distribute all components.
- Serve: The salad can be enjoyed warm shortly after preparation or chilled in the refrigerator and served cold. Either way, it is ready to enjoy immediately or within a few hours.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes to let the dressing meld with the ingredients if serving cold.
- If you prefer a vegetarian version, omit the salami, pepperoni, and prosciutto, and consider adding more cheese or plant-based protein alternatives.
- The fig preserves can be substituted with honey for a slightly lighter sweetness.
- Adjust chili flakes according to your spice tolerance to customize the heat level.
- Use fresh, good-quality olives and cheeses for the most authentic and robust flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
Keywords: party pasta salad, Italian salad, pasta salad with meat and cheese, summer salad, crowd-pleaser salad
