Everything but the Kitchen Sink Pasta Salad
Elevate your next gathering with a vibrant twist on a classic favorite! This fusilli pasta salad is bursting with fresh vegetables, zesty pepperoncinis, and a creamy, herb-infused dressing that will have everyone coming back for seconds. Perfect for picnics, potlucks, or simply a delicious weeknight meal, it’s a crowd-pleaser that’s both satisfying and refreshing!
Cook Time: 15 Minutes
Prep Time: 20-30 Minutes
Ingredients
- 1 pound of fusilli pasta
- 1 cup of roma tomato diced
- 1 cup of english cucumber diced
- ¾ cup of red onion diced
- ½ cup of white sharp cheddar diced
- ½ cup of diced salami
- 1 tbsp of pepperoncinis diced
Sauce
- 1 cup of kewpie mayo
- 2 tbsp of red wine vinegar
- 2 tbsp of hot honey
- 1 tbsp of olive oil
- 2 tbsp of dried parsley
- 2 tbsp of dried basil
- 1 tbsp of dried oregano
- 1 tbsp of red pepper flakes
- 1 tbsp of salt
- 1 tbsp of pepper
Optional Ingredients
- ½ cup of bell pepper diced
- ¼ cup of sliced olives
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, following the package instructions. Drain and let cool to room temperature.
Prepare the Ingredients: While the pasta cooks, dice the Roma tomatoes and English cucumber. Finely chop the red onion, and dice the white cheddar cheese and salami. Drain the pepperoncinis from the jar and finely dice them. Set aside.
Make the Dressing: In a large bowl, whisk together the Kewpie mayonnaise, red wine vinegar, hot honey, and olive oil until smooth. Stir in the dried parsley, basil, oregano, and red pepper flakes. Season with salt and black pepper to taste.
Combine the Salad: Once the pasta has cooled, add the diced tomatoes, cucumber, red onion, sharp cheddar, salami, and pepperoncinis to the bowl with the dressing. Toss until everything is evenly coated.
Serve: Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Give it a final stir before serving. Enjoy!