Zesty Italian Pasta Salad

• 1 lb. bowties, rotini, shells, or penne
• 1 pint cherry tomatoes - halved
• 1 (6 oz) can whole olives - halved
• 8 oz mini mozzarella balls
• 1/4 cup grated parmesan
• 3 oz salami (traditional dry) - cut in thirds or quartered
• 3 tbsp parsley - chopped
• 1 small shallot - minced
• 1/2 tsp coarse kosher sea salt
• 1/4 tsp ground black pepper
• 1 cup vinaigrette - your favorite!
• Optional Add-Ins
• 1/4 cup roasted red bell peppers - sliced
• 1/4 cup marinated artichokes - chopped
• 4 pepperoncini - seeds and stem removed, sliced into thin rings



Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package directions. Once cooked, drain and rinse with cold water.

Refrigerate while preparing the remaining ingredients.

Combine all ingredients in a large mixing bowl. Toss with dressing.

Serve immediately or refrigerate.