Pelosi Family Pasta Salad

Another day, another summer "salad." But believe me when I tell you this one is exceptional in all the best ways. The Pelosi Pasta Salad has been a long-standing tradition in my family. Tricolor rotini to represent the Italian flag obviously, salty olives and chunks of cheese feel like home, plus an herby vinaigrette-y dressing make this the perfect summer side or main course.


Because I'm me, I've taken this precious family recipe and elevated it over the years with more meat, more pepperoncini, just MORE. And because we like to keep things in the family around here, I use my Garlicky Oregano Dressing with one minor edit: minced garlic and a whisked finish!


WHAT YOU'LL NEED:


1 12oz box of tricolor rotini

1 tablespoon olive oil

10oz cherry tomatoes, halved lengthwise

1 6oz can of black olives, strained and chopped

handful of basil leaves, torn

12 oz of provolone cheese, cubed

½ cup chopped pepperoncinis

4 oz Genoa salami, diced

Salt

Pepper

Red pepper flakes


Dressing:

½ cup olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

½ tsp kosher salt

¼ tsp red pepper

1 tablespoon spicy mustard

6 garlic cloves, minced


WHAT YOU'LL DO:


Cook the box of tricolor rotini until al dente. When done, place cooked pasta in a large bowl, coat with olive oil, and place in refrigerator to cool.


Next, make the dressing. Place the following into a small bowl:

½ cup olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

½ tsp kosher salt

¼ tsp red pepper

1 tablespoon spicy mustard

6 garlic cloves, minced


Whisk until fully combined, then set aside to let the flavors get to know each other. Be sure to whisk again before you add to the pasta salad later.


Now, slice your tomatoes in half lengthwise then flip over onto a paper towel let juices absorb from the cut side of the tomato.


As your pasta cools and your dressing blooms and your tomatoes sweat, prepare the rest of your salad ingredients:


1 6oz can of black olives, strained

handful of basil leaves, torn

12 oz of provolone cheese, cubed

½ cup pepperoncinis, chopped

4 oz Genoa salami, diced


It’s finally time for the main event! Grab all your ingredients and dump everything into the bowl with the pasta. Give your dressing one last whisk and pour it over the pasta. Stir to combine, add extra salt, pepper and red pepper flakes to taste and refrigerate before serving. Enjoy!


Make it step-by-step with me below!

LET'S DO THIS ONE STEP AT A TIME:

1. Cook 12oz box of tricolor rotini until al dente.

2. Place cooked pasta in a large bowl, coat with olive oil, and place in refrigerator to cool.

3. Next, make the dressing. Place the following into a small bowl:

½ cup olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

½ tsp kosher salt

¼ tsp red pepper

1 tablespoon spicy mustard

6 garlic cloves, minced

4. Whisk until fully combined. Set aside to let the flavors get to know each other. Be sure to whisk again before you add to the pasta salad later.

5. Now, slice your tomatoes in half lengthwise then flip over onto a paper towel let juices absorb from the cut side of the tomato. The above photo is not of the tomatoes on their cut side—I forgot to take that photo. So basically, do the opposite of the above photo and forgive me for failing you.

6. As your pasta cools and your dressing blooms and your tomatoes sweat, prepare the rest of your salad ingredients:

1 6oz can of black olives, strained and chopped

handful of basil leaves, torn

12 oz of provolone cheese, cubed

½ cup chopped pepperoncinis

4 oz Genoa salami, diced

7. It’s finally time for the main event! Grab all your ingredients and dump everything into the bowl with the pasta. Give your dressing one last whisk and pour it over the pasta.

8. Stir to combine, add extra salt, pepper and red pepper flakes to taste and refrigerate before serving. Enjoy!