Empty My Fridge
Italian Sun Pasta Salad
Ingredients
- Red onion · thinly sliced½
- Red wine vinegar¼ cups
- Mayonnaise3 tbsp
- Mustard1 tbsp
- Oregano · dried crushed2 tsp
- Saltto taste
- Black pepper · groundto taste
- Extra virgin olive oil¼ cups
- Pasta · cooked drained8 oz
- Sliced coppa · sliced4 oz
- Prosciutto · sliced4 oz
- Mortadella · sliced4 oz
- Provolone cheese · thinly sliced4 oz
- Mozzarella cheese · thinly sliced4 oz
- Cherry tomato · halved1
- Giardiniera · thinly sliced½ cups
- Pepperoncini · thinly sliced⅓ cups
- Iceberg lettuce · thinly sliced½ heads
- Basilto taste
- Potato · crushed, for garnish
Instructions
- Soak the thinly sliced red onion in a medium bowl of ice water for 5–10 minutes, then drain and pat dry.
- For the dressing, whisk the red wine vinegar, mayonnaise, mustard, oregano, salt and pepper until smooth.
- While whisking, slowly stream in the olive oil until emulsified, then set the dressing aside.
- In a large bowl, toss the cooled pasta with about two-thirds of the dressing.
- Add the coppa, prosciutto, mortadella, Provolone, mozzarella, red onion, tomatoes, giardiniera and pepperoncinis, then toss again, adding more dressing as needed.
- Just before serving, add the iceberg lettuce, a few dashes of red wine vinegar and a generous amount of torn basil, and toss once more.
- Top individual servings with crushed potato chips if desired.
Summarized from Tasty's video. Watch it for the details.
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