- Everyone loves a good pasta salad.
And today we're gonna do it up, Italian style.
Layers of texture and flavor from crunchy veggies
and fresh herbs and all the Italian goodness we love.
So let's get to it. (upbeat music)
I'm Suzy with TheMediterraneanDish.com.
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So it starts with cooking your pasta
which I've already done, and drained.
And I'm gonna put that right in here.
I'm using curly pasta. My kids call this curly pasta.
(laughing)
The texture of the pasta is important
'cause this will hold on to a lot more flavor.
So my pasta is just a little bit warm
and we want that because it will absorb the flavors
from everything that we put on it
including our beautiful citrusy dressing.
That's the word, dressing, okay.
I'm gonna start with my bell pepper.
I'm gonna cut around it.
Bell pepper. Any color will work.
I just happen to have green today.
So thank you for coming.
All right, we're gonna chop these babies real small.
One bell pepper goes in.
All right.
We've got a good pint of a beautiful cherry tomatoes
which you don't have to cut, but I got them
because I like the juices of the tomatoes to infuse my pasta
with a little bit more magic.
Ah, beautiful tomatoes go in!
Every single tomato. No tomato left behind.
Okay. We've got some shallots or onions.
I think I have a mix of both here today
because I didn't have enough of any.
So you want to use one or two shallots.
And then we're gonna go into the marinated stuff.
I've got artichoke hearts.
I think I'm gonna cut them in half.
Pepperoncini.
Here we go. Give it a good chop.
Goes in my bowl.
We've got some olives.
These are already pitted, very important.
These go in here.
Most Italian pasta salads would have at least one meat.
I am using salami today.
You're gonna chop it up. Make some bite-size pieces.
Some beautiful salami slices go right in here.
Okay. Fresh mozzarella.
I'm gonna just tear this apart.
No one saw that, right? (laughing)
- [Man] We're not recording now.
- Time for some fresh herb magic.
We're gonna do a good cup of parsley.
Don't trim all the parsley stem.
You need some of it because there's a ton of flavor there.
Bunch it up and chop it like a pro.
I think that's good. Goes in.
You like my big basil bouquet?
- Yeah. - It's very impressive.
Now we gotta do some basil.
Pick the leaves off in one nice pile.
Roll it up. No big deal.
Point your knife down and chop.
Basil love! (laughing)
Extra virgin olive oil.
The start of every delicious dressing.
Dried oregano.
A pinch of red pepper flakes,
white wine vinegar, two tablespoons.
There is garlic.
Were you wondering? I can tell.
We're gonna do two cloves of garlic, pinch of kosher salt,
pinch of black pepper.
Whisk, whisk, whisk, whisk.
By the way, if you guys are into other pasta salads
I've got another Mediterranean Orzo Salad
that's entirely vegetarian.
Slightly different than this one
that you can check out as well.
So give this whole thing a good toss
and you are in business.
This is it for the Italian pasta salad.
Grab the full recipe on TheMediterraneanDish.com.
I will see you later. Ciao.