Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 3 cups ziti and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and rinse under cold water to stop cooking and cool the pasta. Transfer to a large mixing bowl.

Blanch broccoli and carrots

While the pasta cooks, bring a second pot of water to boil. Add broccoli florets and sliced carrots and blanch for 1-2 minutes until bright and just tender. Immediately transfer vegetables to a bowl of ice water to stop cooking, drain well and pat dry. Add cooled vegetables to the bowl with the pasta.

Add olives

Stir in 1/2 cup sliced black olives with the pasta and blanched vegetables.

Fold 1.5 cups diced ham and 1 cup shredded or cubed fresh mozzarella into the pasta mixture so they are evenly distributed. If the mozzarella is very moist, gently pat it dry first to avoid excess moisture in the salad.

Make dressing

In a small bowl or jar whisk together 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or sugar), 1 minced garlic clove, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until emulsified.

Adjust consistency

If the dressing seems too thick, whisk in up to 2-3 tbsp of the reserved pasta cooking water (or plain water) a tablespoon at a time to reach a light, pourable consistency.

Pour about 3/4 of the dressing over the pasta, vegetables, ham and cheese. Toss gently but thoroughly to coat. Taste and add remaining dressing as needed, or additional salt/pepper to taste.

Arrange 6 cups of washed and dried lettuce on a large serving platter or individual plates as a bed for the salad.

Pile the dressed pasta mixture over the bed of lettuce, spreading evenly.

Sprinkle 2 tbsp chopped fresh parsley (optional) over the top for color and freshness. If serving immediately, garnish with any extra black olive slices or a light drizzle of olive oil.

Serve chilled or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days. If stored, you may want to add a splash of fresh vinegar or olive oil before serving to refresh flavors.