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Veggie-Packed Mediterranean Pasta Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 8 oz Pasta Radiators, Rotini, etc.
  • 1 Tbsp White Vinegar
  • 1 tsp Oil
  • 2 cups Broccoli blanched and chopped
  • ¾ cup Grape Tomatoes halved or quartered
  • ¾ cup Cucumbers quartered
  • 2 oz Provolone or Mozzarella small diced
  • ¼ cup Salami small diced
  • ¼ cup Pepperoncinis and 1-2 Tbsp of the juice
  • ¼ cup Red Onion finely diced
  • ⅛ cup Black Olives sliced or chopped
  • ¼ tsp Garlic Powder
  • ¼ tsp Dried Parsley
  • Dressing:
  • ⅛ cup Extra Virgin Olive Oil
  • ⅛ cup Red Wine Vinegar
  • ½ tsp Sea Salt
  • 1 clove Garlic minced

Method
 

  1. Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add 1 tablespoon of white vinegar and 1 teaspoon of oil and toss to incorporate. Refrigerate for at least 20 minutes or until pasta has cooled.
  2. Meanwhile, in a jar or small bowl, add extra virgin olive oil, red wine vinegar, salt, and pepper. Shake or stir until completely combined.
  3. Once pasta has cooled, remove from the refrigerator and add broccoli, grape tomatoes, cucumbers, cheese, salami, pepperoncinis, red onion, black olives, garlic powder, parsley, and dressing and toss until completely combined.
  4. Serve and enjoy or store in an airtight container in the refrigerator for up to 2 days.

Notes

Recipe adapted from Skinny Taste