Pasta Salad

Ingredients

Pasta & Add-ins:

12 oz Busiate pasta

1 cup cherry tomatoes, halved

1/2 cup marinated artichoke hearts, quartered

1/3 cup Olives, pitted and halved

1/2 cup diced salami (or Italian dry-cured sausage)

1/3 cup cubed provolone cheese (or fresh mozzarella pearls)

1/4 cup roasted red peppers, sliced

1/4 cup red onion, finely sliced

1/4 cup fresh parsley or basil, chopped

Optional Add-ins:

• 1/2 cup chickpeas or white beans

• A few pepperoncini or banana pepper rings for zing

• Grated Parmesan for garnish

White Condiment Vinaigrette

• 1/4 cup white balsamic condiment

• 1/2 cup extra virgin olive oil

• 1 tsp Dijon mustard

• 1 clove garlic, finely minced

• 1 tsp Italian seasoning (or mix of oregano, thyme, and basil)

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

Method

1. Cook the Pasta
   Bring salted water to a boil and cook the Busiate until al dente (usually about 10–11 minutes). Drain, rinse with cold water, and set aside.

2. Whisk the Vinaigrette
   In a jar or small bowl, combine white balsamic vinegar, mustard, garlic, Italian seasoning, salt, pepper, and chili flakes if using. Slowly whisk in olive oil until fully emulsified.

3. Toss the Salad
   In a large bowl, combine the cooked pasta with all the chopped vegetables, meats, and cheeses. Pour in the vinaigrette and toss gently but thoroughly to coat.

4. Chill & Serve
   Refrigerate for at least 30–60 minutes to allow flavors to meld. Garnish with fresh herbs or shaved Parmesan before serving.