Italian Pasta Salad Recipe
Penne, pepperoni, mortadella, provolone, fontina, garbanzo, kalamata olives, basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Meats
Cheeses
Vegetables & Legumes
Dressing
Method
Cooking Pasta
- 1
Cook the Penne Pasta
In a large pot, bring salted water to a boil. Add 2 cups of penne pasta and cook according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Preparing Ingredients
- 2
Slice Meats and Cheese
While the pasta is cooking, slice 100 grams each of pepperoni and mortadella into bite-sized pieces. Cube 100 grams each of provolone and fontina cheese.
- 3
Prepare Vegetables
Drain and rinse 1 cup of garbanzo beans and 1 cup of kalamata olives. Tear or chop 1 cup of fresh basil leaves into smaller pieces.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 1 teaspoon of black pepper until well blended.
Assembling the Salad
- 5
Combine All Ingredients
In a large mixing bowl, combine the cooked penne pasta, sliced pepperoni, mortadella, cubed provolone, cubed fontina, garbanzo beans, kalamata olives, and basil leaves.
- 6
Add Dressing
Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated with the dressing.
Serving the Salad
- 7
Chill and Serve
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.