With the the incredible weather we've been having, I have been craving my Italian-inspired pasta salad. I usually wait until summer for this dish, but I couldn't help myself this week. It is so refreshing and makes for the best meal prepped lunch. This version is full of protein as I used a chickpea based pasta (Banza) and you can always add extra protein like chicken! I like to make the easy dressing at the bottom of the bowl before I add in my pasta salad ingredients. As we know, I love pepperocinis, (see my chicken salad recipe here) and my bonus ingredient in the dressing happens to be a dash of the juice from a pepperocini can. I also add red pepper flakes, optional, for a little extra kick of flavor. Obviously the cheese is always a star player, so the mozzarella balls and Parmesan are a must. I am already excited for my lunches this week!
Ingredients:
Pasta Salad:
-16 oz pasta
-1/2 red onion, chopped
-3 baby cucumbers, chopped
-1 1/2 large bell peppers, chopped
-1/4 cup pepperocinis
-salami to taste (I used half of a pack)
-1/4 cup mozzarella balls, cut in two
-1/4 cup Parmesan
Dressing:
-1/2 cup olive oil
-1/4 cup red wine vinegar
-1 tsp salt
-1 tsp pepper
-1 tsp oregano
-1 tbsp juice from pepperocini jar
-1/2 tsp red pepper flakes (optional)
Directions:
Boil a pot of water and cook the pasta according to package instructions. Once al dente, remove from heat, rinse with cold water, and let it try and come to room temperature.
Make your dressing in the bottom of the bowl you will store your pasta salad in. Mix all ingredients together with a whisk.
Next, chop the onion, cucumbers, bell peppers, pepperocinis, salami, and mozzarella balls.
Add the room temperature pasta and all other ingredients to the bowl that contains the mixed dressing. Toss to combine until everything is coated in the dressing.
Store in the refrigerator for 3-5 days. Enjoy!!
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