Everything But the Kitchen Sink Pasta Salad
I was craving a pasta salad one day, and my mind went straight to the one my friend Blerta makes. She was overseas at the time, so I had to rely on taste‑memory and a little creativity to satisfy the mad craving. What I ended up with was this creamy Italian‑style dressing that is easy to make and bursting with flavor. It makes a great base for whatever you have on hand in your refrigerator or picked straight from your garden. Hence the name…you can toss in whatever you’ve got, and it all tastes amazing in this dressing. I’m not sure if it’s anything like how she makes hers, but what I do know is that it's dang delicious and it makes me smile because it reminds me of one of the sweetest friends.
Ingredients
- 16 oz. uncooked campanelle pasta
- 8 oz Genoa salami, cut into matchstick‑size strips
- 10 kalamata olives, pitted and chopped
- 2 ½ c. chopped cucumbers
- ¼ c. diced red bell pepper
- ½ c. minced red onion
- ½ c. quartered grape or cherry tomatoes (assorted colors)
- 1 tbsp. chopped fresh parsley
Dressing
- 1½ c. real, full-fat mayonnaise
- 3 tbsp. red wine vinegar
- 2 tsp. pepperoncini juice
- 2 tbsp. olive oil
- 1 tsp. ground black pepper
- 2 tsp. organic cane sugar
- ½ tsp. salt
- 1 garlic clove, grated on a micro plain
- ¼ c. whole milk
- 1 tsp. oregano
Instructions
- Boil the pasta in salted water (about 1 tablespoon of salt for a large pot) and cook to 'al dente' according to the package directions.
- While the pasta is cooking, whisk the dressing ingredients together in a large bowl until fully combined.
- Drain the pasta and let it cool at room temperature for about 20-30 minutes.
- Add the cooled pasta to the bowl with the dressing and add the remaining ingredients. Toss until everything is evenly coated. Serve immediately or chill until ready to use.
Notes
- When you're cutting up your veggies, prepare a little extra to sprinkle on top for a pretty finishing touch.
- I bought the Genoa salami whole from the gourmet section near the deli and sliced it at home—this makes a difference because the whole salami has amazing flavor and firm texture which really holds up well in the salad.
- If you’re making the pasta salad a day ahead, keep the dressing separate until you’re ready to serve. The pasta tends to 'drink up' the dressing if left overnight.
