Once in a while, I just wish there were minions in my kitchen where i can pass them the recipe paper and the cooking gets done for me. Pat’s hopeless in the kitchen, his specialty is a mean bowl of cereal and that’s about it. Suddenly, recipes that are quick and easy to put together has so much of a bigger appeal.
This pasta salad is quick to whip together and typically is reserved for summer days where it’s hot and a cool meal is the perfect pairing. Also, this is perfect to make ahead for summer camping and potluck gatherings. Truthfully, this meal is a time saver. It is best served at room temperature and eaten the day it is made. The taste changes quite a bit at colder temperatures.
Personally, I would eat this dish by its own bit you can also serve it as a side to compliment any protein.
Italian Pasta Salad
Prep time: 10 mins
Cook time: 7 mins
Yield: 6-8 portions
- 1/3 cup red onion, finely diced
- 1/2 teaspoon oregano
- 3 tablespoon red wine vinegar
- 1 pound fuscilli pasta
- 8 ounces provolone cheese, cubed or bite size pieces
- 6 ounces salami, cubed or bite size pieces
- 2 tablespoon olive oil
- 1/4 cup fresh Parsley, finely chopped
- Salt and pepper, to taste.
- Place onion, red wine vinegar and oregano in a large bowl. Stir to combine and set aside.
- Bring a large pot of water to boil, add salt and cook pasta for 7 mins.
- Meanwhile, prep your other ingredients.
- When the pasta is cooked, drain over a colander and rinse with warm water till pasta is warm to touch.
- Combine pasta into the vinegar mixture and toss.
- Add all other ingredients and toss to combine.
- Season with salt and pepper.
- Serve immediately or cold. Pasta salad can be kept for 3 days in air tight container.
Note: Personally, the salad taste better served at room temperature. Also, i’m cheap so I usually buy pre- sliced cheese and salami and cut it to pieces. The leftover slices are then used in sandwiches.
Recipe by ChowHound