Simple Summer Pasta Salad
Serves 6 ● 30 minutes
For me, nothing says summer like a homemade pasta salad. A Memorial Day weekend and Fourth of July staple, this easy, flavorful dish elicits cherished memories of the New Jersey sunshine, sand between my toes, and perfectly warm evenings shared with people I love. This dish is easy and effortless like the summer days of childhood, and incredibly versatile. Feel free to swap out any ingredients to suit your taste preference — grilled zucchini, cubed provolone cheese, and artichoke hearts are delicious alternatives or additions!
12 oz tricolored rotini pasta (or similar)
4 large carrots
1 small head broccoli
1 can (6oz drained) black olives
¾ cup green olives
3 medium tomatoes
4 oz Italian salami
½ red onion
½ cup red wine vinegar
2 tablespoons olive oil
Spices: ground black pepper, oregano, basil
- Heat large covered pot of water over high heat. Bring to a boil and cook pasta according to package instructions. Once al dente, strain in colander and run under cold water to bring to room temperature.
- Meanwhile, rinse broccoli, remove stalk, and break florets into small pieces. Place in covered medium saucepan with about 1 inch of water. Steam approximately 4-5 minutes, until florets have slightly softened and turn bright green in color. Drain and set aside.
- Rinse, peel, and chop carrots.
- Drain olives and slice.
- Dice tomatoes, salami, and red onion.
- Mix pasta, broccoli, carrots, olives, salami, and red onion in large serving bowl. Toss with red wine vinegar and olive oil, season with black pepper, oregano, and basil to taste. Serve room temperature and enjoy!
Note: I love making a big batch of this salad to eat throughout the week, but the pasta has a tendency of absorbing liquid if refrigerated or stored overnight. Add vinegar and olive oil in small increments if serving the next day, tossing well with each addition.