Caprese Pasta Salad
Caprese Pasta Salad
The secret to this pasta salad is in a jar. Marinated roasted red peppers with olive oil and garlic add tons of flavor to an otherwise bland pasta salad.
Servings
8
servings
Ingredients
- 1 pound tri-color fusilli pasta, or any kind of short pasta
- 6 ounce genoa salami, cubed
- 6 ounce provolone cheese, cubed
- one 12-ounce jar canned red peppers, olive oil and garlic-marinated, liquid included, chopped into bite-sized pieces
- one 8-ounce container fresh bocconcini mozzarella
- 1 cup grape tomatoes, halved
- 1/4 cup fresh parsley, minced
- 1/2 cup grated parmigiano-reggiano cheese, plus extra shaved for garnish
- 1 cup olive oil
- 1/2 cup red-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
Directions
- Cook the pasta according to the package instructions. When done, rinse in cold water and drain. Place in a large bowl and add the next 7 ingredients, including the olive oil and garlic from the jar of peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, mustard, basil, oregano, salt, and pepper and shake well. Pour over the salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with shaved Parmigiano.