Italian Pasta Salad with Cavatappi
This Italian pasta salad with cavatappi combines vibrant Mediterranean flavors with nutrient-rich ingredients, making it the best cavatappi pasta salad for your next meal prep or potluck!
Ingredients
- 1 1-pound package DeLallo Cavatappi
- 2 tablespoons DeLallo Nonpareil Capers in Brine
- 1 6.7-ounce jar DeLallo Sun-Dried Tomatoes, sliced thin
- 1/2 cup DeLallo Pitted Kalamata Olives, halved
- 9-ounce DeLallo Genoa Salami diced into small pieces
- 8-ounce wedge DeLallo Provolone Cheese diced into small pieces
- 1 cup chopped fresh basil
- 1 cup chopped arugula
- 2 DeLallo Anchovy Fillets in Olive Oil, chopped For the Dressing:
- 1 teaspoon DeLallo Chopped Garlic in Water
- 1/4 cup DeLallo Golden Sweet Balsamic-Style Vinegar
- 2 teaspoons DeLallo Lemon Juice
- 1/4 teaspoon DeLallo Sea Salt
- 1/8 teaspoon freshly ground pepper
- 3/4 cup DeLallo Extra Virgin Olive Oil
Instructions
- Bring a large pot of salted water to a boil. Cook the cavatappi according to package instructions until al dente, then drain and let cool to room temperature.
- While the pasta cools, prepare the dressing by whisking together the anchovies, garlic, balsamic-style vinegar, lemon juice, sea salt, and pepper in a mixing bowl.
- Slowly drizzle in the olive oil while whisking to create a smooth, emulsified dressing.
- In a large serving bowl, combine the cooled pasta with sun-dried tomatoes, capers, olives, salami, provolone, basil, and arugula.
- Pour the dressing over the salad and toss everything thoroughly to coat.
- For best results, cover and refrigerate the salad for at least 6 hours (or up to 24 hours) to let the flavors meld.
- Before serving, give the salad a gentle toss and enjoy!