Empty My Fridge
Amazing Italian Pasta Salad » Perfect BBQ Side Dish
Ingredients
- Fusilli1 lb
- Mortadella · sliced4 oz
- Ham · sliced4 oz
- Salami · sliced2 oz
- Cucumber · seeded sliced½
- Cherry tomato · sliced1 cup
- Pepperoncini · sliced¼ cups
- Green olive · sliced½ cups
- Black olive · sliced½ cups
- Red onion · peeled diced½
- Mozzarella cheese1 cup
- Basil2 tbsp
- Parmesan cheese · shredded¼ cups
- Balsamic vinaigrette dressing
- Salt
- Black pepper
Instructions
- Boil the fusilli in a large pot of salted water until al dente, following the package time.
- Drain, cool the pasta quickly under cold water, toss it with a little oil, and refrigerate until needed.
- In a large bowl, combine the cooked pasta, mortadella, ham, salami, cucumber, tomatoes, pepperoncini, both kinds of olives, red onion, mozzarella, basil, parmesan, and salt and pepper.
- Add the balsamic vinaigrette one large spoonful at a time around the edge of the bowl, and mix thoroughly with a rubber spatula so the ingredients stay intact.
- Serve cold.
Summarized from Chef Billy Parisi's video. Watch it for the details.
More recipes with
OnionCheeseTomatoParmesan cheeseRed onionPastaCucumberMozzarella cheese
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