• Recipe by
  • Prep time
    30 minutes, plus 4 hours rest time
  • Cook Time
    10-12 minutes
  • Serves
    5 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!

Note: This pasta salad gets better over time as the flavors mingle together. You may store this salad in an air-tight container for up to 1 week.

The Perfect Picnic Pasta Salad

The Perfect Picnic Pasta Salad

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Jase Kingsland-Sham