Humphrey’s Italian Pasta Salad
Created by Humphrey on June 18, 2024
- Servings: 12
- Prep Time: 15m
- Cook Time: 15m
- Recipe #42963
Ingredients
- 16 ounces rotini pasta
- Dressing
- 3/4 cup extra virgin olive oil (premium)
- 2 teaspoons dried oregano, rubbed between your fingers
- 3 tablespoons fresh basil, minced
- 1 1/2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon granulated garlic
- 1/4 teaspoon ground red pepper
- 1/4 cup brine from pepperoncini peppers
- Salad
- 1 1/2 cups sun dried tomatoes packed in olive oil, roughly chopped
- 1 cup sliced black olives
- 1 1/2 cups frozen green peas
- 1 cup dry salami, chopped
- 1/2 cup thick cut pepperoni, chopped
- 1 cup pickled pepperoncini peppers, roughly chopped
- 1/2 cup pickled banana peppers, roughly chopped
How to Make
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Step 1: Boil the pasta until just tender. Drain and set aside to cool.
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Step 2: Place the frozen peas in a bowl with a little water and heat 3 - 5 minutes in a microwave until cooked through. Drain and set aside to cool.
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Step 3: Combine all of the dressing ingredients thoroughly, and pour over the cooled pasta. Fold together until combined.
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Step 4: Add all other ingredients and toss together thoroughly.
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Step 5: Add a little more olive oil if it seems dry.
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Step 6: Adjust seasonings to taste.
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Step 7: Serve cooled at room temperature.
Nutritional Facts
- Serving Size: 1 (140.6 g)
- Calories 307.6
- Total Fat - 15 g
- Saturated Fat - 2.2 g
- Cholesterol - 7.8 mg
- Sodium - 543.1 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 6.1 g
- Sugars - 4 g
- Protein - 6.9 g
- Calcium - 22.1 mg
- Iron - 1.2 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.2 mg