Instructions:
- Cook the pasta: Bring a large pot of water to a boil, add a pinch of salt, and cook the tricolored pasta according to package instructions. Once done, drain and rinse the pasta with cold water to cool it down.
- Prepare the veggies and meats: While the pasta is cooking, dice the red pepper, red onion, and halve or quarter the tomatoes. Cut the pepperoni and salami into bite-sized pieces.
- Mix everything together: In a large mixing bowl, combine the cooled pasta, chopped veggies, meats, and cubed cheese. Add in the Zesty Italian dressing and toss everything together. Add salt to taste and mix until well-coated.
- Chill and serve: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving to let the flavors blend together.
Variations:
- Olives: Add black or green olives for an extra layer of flavor.
- Cucumber: Fresh cucumber adds crunch and a refreshing taste.
- Chopped herbs: Fresh basil or parsley can bring a burst of freshness.
- Cheese options: Swap the cubed cheese for crumbled feta or goat cheese for a different taste.
- Protein: You can replace the pepperoni and salami with grilled chicken or bacon for a lighter or heartier option.
- Nuts and seeds: Toasted sunflower seeds or chopped walnuts can add a nice crunch.
Tips:
- Taste as you go: The beauty of this recipe is that you can adjust it to your liking. Add more dressing, salt, or cheese based on your preferences.
- Make ahead: This salad actually tastes even better after a few hours or overnight, so it’s great for meal prepping or making in advance for parties.
- Spicy kick: If you like heat, consider adding a dash of red pepper flakes or some sliced jalapeños.
- Don’t skip the cold rinse: Rinsing the pasta with cold water helps to stop the cooking process and prevent it from becoming mushy when mixing with the other ingredients.
Enjoy the salad, and don’t hesitate to get creative with any other ingredients you have on hand!
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