Summer Italian Pasta Salad

By davidv

This recipe is prepared in the 4-qt. baker from the Temp-tations® Old World 16-piece Oven-to-Table Set (K27938).

Ingredients

• Ingredients:
• 1 lb. tricolored rotini or fusilli (corkscrew-shaped pasta)
• 2 garlic cloves, finely chopped
• 1 Tbsp. Dijon-style mustard
• 2 Tbsp. balsamic vinegar
• 1/2 cup olive oil
• 1/4 pound Genoa salami, chopped
• 1/2 lb. thinly sliced sweet soppressata or salami, cut into julienne strips
• 1 oz. (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
• 1/2 lb. mozzarella, cut into 1/2 inch cubes
• 1 6-oz. can black olives, drained and chopped
• 1 cup (packed) fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese
• Salt and ground black pepper to taste

Preparation

Step 1

Directions:

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a blender or by hand, combine the garlic, mustard, vinegar, olive oil, and salt to taste until the dressing is emulsified.

In a 4-qt. baker or a very large bowl, toss the pasta and the dressing until well combined, then add all the remaining ingredients. Season with salt and pepper. Cover and refrigerate for at least one hour.