Ingredients
- Pasta Salad:
- 1 lb Flour + Water Foods Campanelle
- 2 tbsp. extra virgin olive oil
- 2 pints cherry tomatoes, halved
- 6 oz. provolone cheese, diced
- 1 (12 oz.) jar roasted red peppers, drained and diced
- 2 Japanese cucumbers, diced
- 1 small red onion, very thinly sliced
- 1 (12 oz.) jar marinated artichoke hearts, drained and chopped
- 1 (16 oz.) jar pepperoncini, drained, stems removed, and sliced
- 2 oz. freshly grated Parmigiano Reggiano
- 1 (2 1/2 oz.) package Fra' Mani salumi toscano, cut into ribbons (can be omitted for a vegetarian option)
- 1/4 cup kosher salt, plus more as needed
- Creamy Italian Dressing:
- 1 cup mayonnaise
- 1/2 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar, more for optional pickling of the red onion
- 1 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 1 tsp. sugar
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
Method
Step 1: Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with 1/4 cup of kosher salt and add the campanelle. Once the pasta is al dente (about 8-9 minutes), strain and toss the pasta with 2 tablespoons of olive oil. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.
Step 2 (Optional): To pickle the red onion slices, soak them in red wine vinegar, adding a pinch of salt, let it sit for 15 minutes. This gives the onions a tangy kick and pink color!
Step 3: While the pasta is cooking, make the Creamy Italian Dressing. In a bowl, whisk together mayo, olive oil, vinegar, salt, pepper, sugar, oregano, garlic powder, and onion powder. Set aside. The dressing can be made up to one day ahead of time, covered, and refrigerated.
Step 4: In a large bowl, add the cooled pasta, cherry tomatoes, provolone, peppers, cucumber, onion (pickled or not), artichokes, pepperoncini, Parmigiano Reggiano, and salami. Add dressing and toss to combine. Taste and add salt if needed. Chill for at least 1 hour before serving.
