Sobre esta receta

Una ensalada de pasta que agrada a todos, colorida y llena de verduras crujientes, salami sabroso, aceitunas tangy, y un aderezo estilo italiano picante. Es el plato ideal para preparar con anticipación para potlucks, asados, picnics y almuerzos entre semana. Cuanto más tiempo repose, mejor sabrá — lo que la convierte en una de las recetas más confiables que jamás harás.

Instrucciones

1. 1

   Bring a large pot of heavily salted water to a boil. Cook the rotini pasta 1–2 minutes longer than the package directs for al dente — you want it slightly softer so it holds up well after chilling. Drain through a colander and rinse thoroughly under cold running water until completely cool. Shake off excess water and set aside.

2. 2

   While the pasta cooks, prep all your vegetables: dice the bell pepper and red onion, quarter-and-slice the English cucumber quartered, halve the cherry tomatoes, slice the black olives, and cut the salami and provolone cheese into bite-sized pieces. Having everything ready before you mix saves time.

3. 3

   In a small mixing bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic minced, oregano, basil, granulated sugar, kosher salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and smooth. Taste and adjust — add a pinch more kosher salt or a splash more red wine vinegar if needed.

4. 4

   Add the cooled pasta to a large mixing bowl. Pour about two-thirds of the dressing over the pasta and toss well to coat. This step is important — the pasta absorbs a lot of dressing as it chills, so dressing it first ensures every bite is flavorful.

5. 5

   Add the diced bell pepper, English cucumber quartered, cherry tomatoes, red onion, black olives, salami, provolone cheese, and pepperoncini peppers (if using) to the bowl. Toss everything together gently until evenly combined.

6. 6

   Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (or up to overnight). This resting time is key — it lets the flavors meld and the pasta absorb the dressing.

7. 7

   Just before serving, toss the salad again and drizzle the reserved dressing over the top. The pasta will have soaked up most of the original dressing, so this final drizzle brings it back to life. Taste and add kosher salt and black pepper as needed.

8. 8

   Transfer to a serving bowl or platter. Top with freshly chopped parsley and grated Parmesan cheese if desired. Serve cold or at room temperature.