Ingredients
Scale
- 12 ounces dry cavatappi pasta (or pasta shape of choice)
- 8 ounces diced salami
- 1 cup canned kidney beans (drained and rinsed)
- 1/2 diced red onion (about 3/4 cup)
- 1/2 seeded and diced red bell pepper (about 1/2 cup)
- 1 diced celery stalk (about 1/2 cup)
- 8 ounces halved cherry tomatoes
- 3/4 cup sliced castelvetrano olives (about 2.5 ounces)
- 8 ounces fresh mozzarella pearls
- 1/3 cup grated parmesan divided
- 2 teaspoons italian seasoning
- 1 cup italian vinaigrette
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling water and cook for 8 to 9 minutes until tender.
- Drain the pasta and rinse it under cool water until it reaches room temperature.
- In a large bowl, combine the pasta with 1/3 cup of the vinaigrette and toss well.
- Chill the pasta in the refrigerator for 30 minutes.
- Add the remaining ingredients, except for the mozzarella pearls and 2 tablespoons of grated Parmesan, and mix with an additional 1/3 cup of vinaigrette.
- Chill again for another 30 minutes.
- Stir in the remaining vinaigrette and mozzarella pearls, tossing the salad thoroughly. Adjust seasoning with salt and pepper to taste.
- Top with the remaining Parmesan cheese before serving.
Notes
For more flavor, let the salad marinate overnight.
Feel free to customize with your favorite vegetables or proteins.
This salad is great for picnics and potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.