Serve this delicious cold pasta salad at your next BBQ or summer party. It’s packed with colorful veggies, such as broccoli, tomatoes, and cucumbers, plus Italian favorites, like salami, cheese, pepperoncini, and olives.
Ingredients
- 16 ounce package Delallo fusilli pasta, or gluten-free pasta
- 4 cups broccoli florets, cut bit sized
- 1 1/2 cups grape tomatoes, halved
- 1 1/2 cups baby cucumbers, quartered
- 4 ounces reduced-fat provolone or mozzarella, diced
- 4 ounces genoa salami, diced or sliced
- ½ cup sliced pepperoncini, plus 2 tablespoons of brine
- 1/2 cup sliced red onion
- 1/4 cup sliced black olives
- 1/4 cup plus 1 tbsp extra virgin olive oil
- 1/4 cup plus 2 tbsp red wine vinegar
- 3/4 teaspoon kosher salt, plus more for water
- 2 cloves minced garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Directions
- Bring a large pot of salted water to a boil.
- When boiling, blanch the broccoli 15 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
- Add the pasta to the boiling water and cook according to package directions.
- Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
- Mix well and refrigerate until chilled. Serve cold.
