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Italian Pasta Salad on a plate
Andrew Fowler

Italian Pasta Salad

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry rotini
  • 1 tbsp fine salt for pasta water
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1 red bell pepper diced
  • 2 celery ribs thinly sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely diced red onion
  • 4 oz provolone cut into small cubes

Method
 

  1. Boil rotini in water with tablespoon salt until fully tender, about 10 to 12 minutes or package time. Drain thoroughly.
  2. Whisk oil, vinegar, Dijon, oregano, dressing salt, and pepper. Toss warm pasta with half the dressing; spread in a shallow dish 10 minutes to stop steaming.
  3. Transfer pasta to a large bowl. Fold in bell pepper, celery, tomatoes, red onion, provolone, and remaining dressing.
  4. Toss again; serve at cool room temperature, or cover and refrigerate promptly at least 30 minutes for a colder salad.
  5. Stir gently before serving; refrigerate leftovers within 2 hours.