Italian Deli Pasta Salad

Italian Deli Pasta Salad

make ahead, serves 4, 20 min

Ingredients

Salad
pasta              300g
cherry tomatoes    250g
mozzarella         150g
roasted peppers    150g
salami             100g
black olives       100g

Dressing
olive oil          5 tbsp
red wine vinegar   2 tbsp
Dijon mustard      1 tsp
dried oregano      1 tsp
garlic             1 clove
sugar              pinch
salt and pepper    to season

Lountza works in place of the salami, fried halloumi in place of the mozzarella. The mustard emulsifies the dressing so it stays loose and clings, even cold from the fridge.

Recipe

1. Cook the pasta a touch firmer than al dente, drain, rinse under cold water and toss with a little oil so it doesn’t clump.

2. Shake the dressing together in a jar until thick and emulsified.

3. Combine, then toss through the dressing:

[pasta 300g, tomatoes 250g, mozzarella 150g, peppers 150g, salami 100g, olives 100g]

Fresh basil on top if you have it.

Making it for the week? Hold a little dressing back, pasta drinks it up as it sits. Refresh with a splash of oil and vinegar at lunch.
Keeps 3 to 4 days in the fridge, airtight (it has dairy and cured meat). Don’t freeze. Out on the side: 1 hour max in the heat.