Prep time30 minutes, plus 4 hours rest time
Cook Time10-12 minutes
Serves5 to 10 servings
Equipment: Milo Mini Dutch
For the pasta salad
8 ounce (227g) tricolor pasta, rotini or radiatore
1 tablespoon extra virgin olive oil
8 ounce (227g) genoa salami, diced
2 fresh ears of corn, charred, kernels removed
4 ounce (115g) green olives, halved or chopped
4 ounce (115g) kalamata olives, loosely chopped
1 small red onion, diced
Kidney beans, strained and rinsed
Chickpeas, strained and rinsed
6 ounces (170g) pepperoncini, sliced
Artichoke hearts, marinated
8 ounce (226g) cherry tomatoes, halved lengthwise
4 ounce (115g) sharp cheddar cheese, cubed
8 ounce (226g) ciliegine mozzarella balls, halved
Handful of basil leaves, torn
For the classic dressing
½ cup red wine vinegar
½ tbsp (22ml) honey or maple syrup
6 garlic cloves, minced
1 tbsp mustard, whole grain dijon
2 tsp basil, dried
2 tsp oregano, dried
1 tbsp fresh Italian parsley, chopped
2 tsp crushed red pepper flakes
2 tsp kosher salt
1 tsp freshly ground black pepper
½ cup extra virgin olive oil
As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.
Start by making the tricolor pasta per package direction, aiming for al dente. Strain and place cooked pasta in a large bowl, followed by tossing pasta with 1 tbsp olive oil and placing it in the refrigerator to cool.
It is classic dressing time—Place all the ingredients mason jar, vigorously shake dressing for 30 seconds or until the dressing has emulsified. Place dressing in the refrigerator and let the flavors mingle— repeat vigorous shaking before adding to the pasta salad.
Now Prepare all the ingredients—diced genoa salami; remove charred corn kernels from cob; chop both olives; finely dice red onion; strained and rinse kidney and chickpeas; sliced (if not pre-sliced) pepperoncini; drain artichoke hearts; halved cherry tomatoes lengthwise; cubed cheddar cheese and halve mozzarella balls.
Assembly time—Remove the pasta from the refrigerator. Add all the prepared ingredients to the pasta. Vigorously shake your dressing to ensure it is emulsified and pour ¾ of it over the pasta.
With a large wooden spoon, toss everything to combine, altering seasoning to taste with extra salt, pepper, crushed red pepper flakes, and the last 1/4 of the dressing. Once the flavor is to your liking, cover the finished pasta salad and return to the refrigerator for 2 to 4 hours, ideally overnight. Serve chilled, and garnish with fresh basil—Enjoy!