hands down. Your new go-to pasta salad for spring!
One of my favorite family recipes, is a classic Italian pasta salad Lt. Dan’s grandma, Mo, used to make.
Every time she served it she would change the recipe just a little bit. Yet her pasta salad always included fusilli pasta, little slivers of hard salami, black olives, tomatoes, and cheese. Over the years, I’ve made her recipe, tweaking it as I go, just as Mo always did.
I know many families have a Italian style pasta salad recipe that gets pulled out for picnics and large events.
I’m partial to Mo’s because it’s heavily loaded with fresh veggies and pops of rich flavor from the salami, olives, and soft mozzarella.
Therefore, this is what I consider It’s bold, textually diverse, and holds up well for several days in the refrigerator.
I’ve never tasted another version I like better.
The homemade Italian vinaigrette is made with a generous amount of fresh garlic, giving the entire bowl a zesty punch.
My personal adaptation is to add jarred “Grilled Piquillo Peppers” to offer a bit of tangy sweetness. If you can’t find them, jarred roasted red peppers provide a similar appeal.
is a great make-ahead for parties, family events, or as an easy lunchbox item to enjoy all week.
Lt. Dan says my version of Mo’s pasta salad is “Legit” and that’s really saying something. To him, Mo was the queen of all things. She certainly left her mark on both of us.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
- In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
source : A spicy