Deli Style Pasta Salad

About This Recipe

Protein pasta, black forest ham, turkey pepperoni, mozzarella pearls, pickled peppers, and fresh herbs team up with a tangy oil and vinegar dressing to make this perfect-for-summer pasta salad.

Ingredients

• 12 oz (dry) Protein Pasta (I used Brami Radiatori)
• 6 oz Black Forest Ham (cut into bite size pieces)
• 4 oz Turkey Pepperoni (roughly chopped)
• 8 oz Mozzarella Pearls
• ¾ cup (90g) Pepperoncini or Banana Peppers
• ¾ cup (90g) Pickled Fresno Peppers or Cherry Peppers
• ½ Red Onion (thinly sliced )
• ½ oz Fresh Basil or Italian Parsley (chopped)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Honey
• 2 Tablespoons Coarse Dijon Mustard
• 2 Tablespoons Water
• 1 teaspoon Italian Seasoning

Instructions

1. Cook the pasta in a large pot of salted water until just shy of al dente. Drain and rinse under cold water.
2. While the pasta cooks, mix the dressing ingredients together and set aside. Mix the meats, cheese, peppers, sliced onion, and herbs together in a large mixing bowl.
3. Add the dressing and cooked pasta to the mixing bowl. Toss everything together. Salt and pepper to taste before serving or storing.