With a garlicky dressing, crisp vegetables, and stripes of salami and cheese, this pasta salad will be the hit of your next picnic or makes a great main-dish salad.
Slideshow:More Pasta Salad Recipes
2 tablespoon red wine vinegar
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
6 tablespoons extra-virgin olive oil
8 ounces penne
2 cups mixed grape tomatoes, quartered lengthwise
1 small fennel bulb—halved, cored and thinly sliced lengthwise plus 2 tablespoons chopped fennel fronds
2 celery ribs—thinly sliced on the bias plus 2 tablespoons thinly sliced celery leaves
1/2 cup mixed olives, such as Castelvetrano and Cerignola—halved, pitted and thinly sliced
1/2 cup thinly sliced red onion
4 ounces thick-cut spicy soppressata, cut into 1/4-inch strips
4 ounces provolone cheese, cut into 1/4-inch strips
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup parsley leaves
1/2 cup thinly sliced basil
How to Make It
In a large bowl, whisk the vinegar with the mustard, lemon juice, garlic and oregano. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt and pepper.
In a medium saucepan of boiling salted water, cook the penne, stirring occasionally, until tender. Drain and rinse under cold water, then drain again; add to the vinaigrette.
Add the tomatoes, sliced fennel and fronds, sliced celery and leaves, olives, red onion, soppressata, provolone and 3/4 cup of the Parmigiano to the pasta. Season the salad with salt and pepper and toss gently to combine.
Just before serving, add the parsley and the basil and toss gently. Garnish with the remaining 1/4 cup of Parmigiano and serve.
The vinaigrette can be refrigerated overnight. The pasta salad can be prepared through Step 3 and refrigerated for up to 4 hours. Bring to room temperature before proceeding.
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