8ouncesmozzarella pearlsor mozzarella balls, 1 1/3 cup
1/4cupmini pepperonis
1/2cupshredded parmesan cheese
1/2cupfresh basilsliced
1/4cupfresh flat leaf parsleychopped
Instructions
Cook pasta in salted boiling water according to package directions. You want the pasta al dente. Drain and rinse in cold water to stop the cooking process. Set aside.
While pasta is cooking, chop your vegetables.
Combine all vegetables in a large mixing bowl.
Add salami, pepperoni, parmesan cheese, mozzarella balls, basil, and Italian parsley. Stir gently to combine with vegetables.
In another bowl, stir cooked pasta with 2/3 of the salad dressing.
Combine pasta with the vegetables, herbs, and cheese. Stir to coat well. Use remaining dressing if desired.
Can be served right away, but we like to chill it for an hour or two first.
Notes
For the salami, get a hunk from the deli so you can cube it. Alternatively, sliced hard salami is fine, just cut it into pieces.
We only add 2/3 of the dressing at first because the pasta and vegetables can absorb a lot of it. We like to reserve the other 1/3 of the dressing to add just before serving. You can add all the dressing at once if you prefer.
We realize there are a lot of ingredients in this salad. We tried to include as many Italian-inspired items as possible. You do not have to use them all and can eliminate or substitute any of the add-ins however you see fit.