Allow me to introduce you to your all time favorite pasta salad. It is seriously the best pasta salad I’ve ever made (sorry to my Aunt Sue who was the prior record holder!) and I guarantee you’ll be making it all summer!
Recipe is a twist on 2 recipes I saved from Foods of Jane and That Cheese Plate on Instagram.
Ingredients
Dressing
-1/2 cup of red wine vinegar
-1 1/4 cups of mayo – I initially started with 3/4 cup but the consistency was too runny and the red wine vinegar taste was extremely strong so I added some additional mayo. I recommend starting with 3/4 cup and adding to your taste preference.
-1 tsp black pepper
-1/2 tsp of salt
-1 tsp Italian seasoning
-1/2 tsp of red pepper flakes
-1 TB of Mike’s hot honey
Pasta Salad
-16 oz of pasta
-1 cup of cherry tomatoes
-1 cup of cucumbers
-1 cup of salami
-1/2 of a red onion
-1 cup of mozzarella balls or any other cheese (I forgot to add it! LOL)
-2 cups of shredded iceberg lettuce
-salt and pepper to taste
Cook pasta according to instructions. Let cool. Mix together ingredients for dressing in one medium sized bowl. Set aside/refrigerate.
Combine pasta salad ingredients except for the iceberg lettuce into one large bowl and top with dressing. I used about 3/4 of the dressing initially and then used the remainder when I added the iceberg lettuce. I add the iceberg lettuce immediately before serving so it doesn’t get soggy!
ENJOY!
Eat Drink Orlando 