Remember when I said that there are just some recipes that scream “Summer” to me? Well, in addition to my Broccoli Salad, this is another one of those recipes. My Pasta Salad is bursting with flavor. It combines several different textures that excite your mouth from the tender dough of the rotini and the juiciness of the tomatoes, to the chewiness of the salami and the fresh crispness of the broccoli, cauliflower and onion. All of these textures get drenched in an abundance of yummy Zesty Italian Dressing. It is literally the perfect combination of flavors! That is why I added it to the menu for Sky’s 3rd Birthday Party.
For this recipe, you are going to need tricolor rotini (you can also use regular rotini, but I prefer the added color in my salad), cauliflower, broccoli, cherry tomatoes (or Roma Tomatoes), onion, hard salami and zesty Italian dressing. You can also top your salad with some shredded mozzarella cheese, but the cheese is not necessary.
To make my Pasta Salad, begin by cooking the pasta in a large pot of salted boiling water. Always make sure you use at least a Tablespoon of salt in the water you use to cook your pasta, as pasta absorbs the most salt during the cooking process. Once your pasta is al dente, rinse it under cold water, drain it and empty it into a large mixing bowl. Pour one bottle of Italian dressing into the pasta, and stir to coat thoroughly. Set this aside, while you prepare the rest of the ingredients.
Cut your cauliflower and broccoli into bite-sized florets and set aside. Slice your cherry tomatoes in half and set aside. If you choose to use Roma tomatoes, slice or dice them to your liking. Dice your onion and set aside. Cut your salami into small cubes and set aside.
Add the cauliflower, broccoli, tomatoes, onion and salami into your pasta, stirring after the addition of each ingredient. Pour the second bottle of Italian dressing over the salad, toss to incorporate it thoroughly. Top with mozzarella cheese if desired and refrigerate overnight.
Trust me, after a party, you will hope you have leftovers to pack for lunch and accompany dinner for a few days after!
The BEST Pasta Salad you will ever try! The flavors and textures of this salad work extremely well together; from the tender pasta, to the chewy salami, to the crunch of the vegetables. It is truly an unbeatable experience for your taste buds!
1 (16 ounce) box tricolored rotini
1 large head cauliflower
1 large head broccoli
1 pint cherry tomatoes*
1 medium onion
1 pound hard salami
2 (16 ounce) bottles zesty Italian dressing
Optional: Mozzarella cheese
* Roma tomatoes can be substituted for the cherry tomatoes. Slice or dice them to liking.
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Empty into a large mixing bowl, pour one bottle of Italian dressing into the pasta, and stir to coat thoroughly; set aside.
- Cut cauliflower and broccoli into bite-sized florets; set aside. Slice cherry tomatoes in half; set aside. Dice onion; set aside. Cut salami into small cubes; set aside.
- Add the cauliflower, broccoli, tomatoes, onion and salami into the pasta, stirring after the addition of each ingredient. Pour second bottle of Italian dressing over the salad, toss to incorporate thoroughly. Top with mozzarella cheese if desired and refrigerate overnight.