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Pelosi Family Pasta Salad


  • Author: Dan Pelosi

What You'll Need

Units Scale
  • Kosher salt
  • 12 ounces tricolor rotini
  • Garlicky Oregano Dressing or 3/4 cup store-bought Italian dressing
  • 1 pint cherry tomatoes
  • 1 (7-ounce) can pitted black or
  • Castelvetrano olives, drained and sliced
  • 16 ounces provolone cheese, cubed
  • 4 ounces Genoa salami, roughly chopped
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1/2 cup chopped pepperoncini
  • 1/2 cup fresh basil leaves, torn
  • Freshly ground black pepper
  • Red pepper flakes

What You'll Do

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain the pasta, then transfer it to a large bowl. Add 2 tablespoons of the dressing and toss to coat. Set aside to cool for about 30 minutes.
  2. Meanwhile, halve the tomatoes lengthwise and place them cut side down on a paper towel to soak up excess moisture.
  3. Add the tomatoes, olives, provolone, salami, chickpeas, pepperoncini, and basil to the cooled pasta. Generously season with salt, black pepper, and pepper flakes. Whisk the dressing to recombine and pour it over the pasta salad. Toss to coat and taste for seasoning.
  4. Serve right away or, even better, wrap the bowl tightly with cling wrap and refrigerate for a day or up to 1 week before serving.