Party Pasta Salad by @halfbakedharvest

30 min

4 servings

🍝

450 g

Short-cut pasta

🥬

400 g

Romaine lettuce

🥬

250 g

Radicchio

🥓

170 g

Spicy salami

🥓

85 g

Pepperoni

🥓

85 g

Prosciutto

🍅

300 g

Cherry tomatoes

🫒

150 g

Mixed pitted olives

🫑

160 g

Red bell pepper

🌶️

75 g

Pepperoncini

🌿

25 g

Fresh basil leaves

🧀

150 g

Mini mozzarella cheese balls

🧀

150 g

Provolone cheese

🧀

45 g

Parmesan cheese

🫒

120 ml

Extra virgin olive oil

🍶

60 ml

Champagne vinegar

🍋

30 ml

Lemon juice

🌼

10 ml

Dijon mustard

🍎

20 g

Fig preserves

🧅

30 g

Shallot

🧄

6 g

Garlic

🌿

15 g

Fresh mixed herbs

🧂

6 g

Sea salt

⚫

1 g

Pepper

🌶️

1 g

Chili flakes

  1. Boil

    Bring a large pot of generously salted water to a boil over high heat.

  2. Cook

    Cook the short-cut pasta until al dente, following the package timing.

  3. Drain

    Drain the pasta thoroughly in a colander. Transfer the hot pasta to a large mixing bowl.

  4. Chop

    Finely chop the shallot and garlic. Chop the fresh mixed herbs.

  5. Whisk

    Whisk the olive oil, champagne vinegar, lemon juice, Dijon mustard, and fig preserves in a small bowl.

  6. Whisk

    Whisk in the chopped shallot, garlic, mixed herbs, sea salt, black pepper, and chili flakes. Reserve one-quarter of the dressing.

  7. Pour

    Pour the remaining dressing over the hot pasta. Toss until the pasta is evenly coated.

  8. Shred

    Shred the romaine lettuce and radicchio. Halve the cherry tomatoes and chop the red bell pepper.

  9. Chop

    Chop the spicy salami and pepperoni. Tear the prosciutto and olives into bite-size pieces.

  10. Toss

    Add the lettuces, tomatoes, bell pepper, pepperoncini, meats, olives, mozzarella, and provolone to the pasta. Toss gently until combined.

  11. Fold

    Fold in half of the fresh basil leaves and shaved Parmesan cheese. Drizzle with the reserved dressing.

  12. Top

    Top the salad with the remaining basil and Parmesan. Serve immediately or chill briefly before serving.

Party Pasta Salad by @halfbakedharvest

30 min

4 servings

🍝

450 g

Short-cut pasta

🥬

400 g

Romaine lettuce

🥬

250 g

Radicchio

🥓

170 g

Spicy salami

🥓

85 g

Pepperoni

🥓

85 g

Prosciutto

🍅

300 g

Cherry tomatoes

🫒

150 g

Mixed pitted olives

🫑

160 g

Red bell pepper

🌶️

75 g

Pepperoncini

🌿

25 g

Fresh basil leaves

🧀

150 g

Mini mozzarella cheese balls

🧀

150 g

Provolone cheese

🧀

45 g

Parmesan cheese

🫒

120 ml

Extra virgin olive oil

🍶

60 ml

Champagne vinegar

🍋

30 ml

Lemon juice

🌼

10 ml

Dijon mustard

🍎

20 g

Fig preserves

🧅

30 g

Shallot

🧄

6 g

Garlic

🌿

15 g

Fresh mixed herbs

🧂

6 g

Sea salt

⚫

1 g

Pepper

🌶️

1 g

Chili flakes

Preparation Steps

  1. Step 1/12

    Bring a large pot of generously salted water to a boil over high heat.

    🧂sea salt
    🍲large pot

  2. Step 2/12

    Cook the short-cut pasta until al dente, following the package timing.

    🍝short-cut pasta
    🍲large pot

  3. Step 3/12

    Drain the pasta thoroughly in a colander. Transfer the hot pasta to a large mixing bowl.

    🍝short-cut pasta
    🧺colander
    🥣large mixing bowl

  4. Step 4/12

    Finely chop the shallot and garlic. Chop the fresh mixed herbs.

    🧅shallot
    🧄garlic
    🌿fresh mixed herbs
    🔪chef's knife
    🪵cutting board

  5. Step 5/12

    Whisk the olive oil, champagne vinegar, lemon juice, Dijon mustard, and fig preserves in a small bowl.

    🫒extra virgin olive oil
    🍶champagne vinegar
    🍋lemon juice
    🌼Dijon mustard
    🍎fig preserves
    🥣small bowl
    🥄whisk
    🥄measuring cups

  6. Step 6/12

    Whisk in the chopped shallot, garlic, mixed herbs, sea salt, black pepper, and chili flakes. Reserve one-quarter of the dressing.

    🧅shallot
    🧄garlic
    🌿fresh mixed herbs
    🧂sea salt
    ⚫black pepper
    🌶️chili flakes
    🥣small bowl
    🥄whisk

  7. Step 7/12

    Pour the remaining dressing over the hot pasta. Toss until the pasta is evenly coated.

    🍝short-cut pasta
    🫒extra virgin olive oil
    🍶champagne vinegar
    🍋lemon juice
    🌼Dijon mustard
    🍎fig preserves
    🥣large mixing bowl
    🥢tongs

  8. Step 8/12

    Shred the romaine lettuce and radicchio. Halve the cherry tomatoes and chop the red bell pepper.

    🥬romaine lettuce
    🥬radicchio
    🍅cherry tomatoes
    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  9. Step 9/12

    Chop the spicy salami and pepperoni. Tear the prosciutto and olives into bite-size pieces.

    🥓spicy salami
    🥓pepperoni
    🥓prosciutto
    🫒mixed pitted olives
    🔪chef's knife
    🪵cutting board

  10. Step 10/12

    Add the lettuces, tomatoes, bell pepper, pepperoncini, meats, olives, mozzarella, and provolone to the pasta. Toss gently until combined.

    🥬romaine lettuce
    🥬radicchio
    🍅cherry tomatoes
    🫑red bell pepper
    🌶️sliced pepperoncini
    🥓spicy salami
    🥓pepperoni
    🥓prosciutto
    🫒mixed pitted olives
    🧀mini mozzarella cheese balls
    🧀provolone cheese
    🥣large mixing bowl
    🥢tongs

  11. Step 11/12

    Fold in half of the fresh basil leaves and shaved Parmesan cheese. Drizzle with the reserved dressing.

    🌿fresh basil leaves
    🧀Parmesan cheese
    🫒extra virgin olive oil
    🍶champagne vinegar
    🍋lemon juice
    🌼Dijon mustard
    🍎fig preserves
    🥣large mixing bowl
    🥢tongs

  12. Step 12/12

    Top the salad with the remaining basil and Parmesan. Serve immediately or chill briefly before serving.

    🌿fresh basil leaves
    🧀Parmesan cheese
    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Vegetables, Meat, Herbs, Dairy, Oils, Condiments, Fruit, Spreads, Seasonings

Ingredients

Short-cut pasta, Romaine lettuce, Radicchio, Spicy salami, Pepperoni, Prosciutto, Cherry tomatoes, Mixed pitted olives, Red bell pepper, Pepperoncini, Fresh basil leaves, Mini mozzarella cheese balls, Provolone cheese, Parmesan cheese, Extra virgin olive oil, Champagne vinegar, Lemon juice, Dijon mustard, Fig preserves, Shallot, Garlic, Fresh mixed herbs, Sea salt, Pepper, Chili flakes

Notes

Romaine lettuce (large, shredded), Spicy salami (chopped), Pepperoni (chopped), Cherry tomatoes (halved), Mixed pitted olives (torn), Red bell pepper (chopped), Pepperoncini (sliced), Provolone cheese (cubed), Parmesan cheese (shaved), Extra virgin olive oil (for the dressing), Champagne vinegar (for the dressing), Lemon juice (for the dressing), Dijon mustard (for the dressing), Fig preserves (or use 2 teaspoons honey), Shallot (small, finely chopped), Garlic (finely chopped), Fresh mixed herbs (basil, oregano, dill), Sea salt (to taste), Pepper (to taste), Chili flakes (amount not given)

Allergens

Gluten, Milk, Sulfites, Mustard

Dietetics

Dietary regimen

to inform

Calories

720 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 61g, Fat: 42g, Fiber: 5g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 1520mg, Calcium: 340mg, Iron: 3.2mg

Vitamins

Vitamin C: 38mg, Vitamin A: 410mcg RAE, Vitamin K: 95mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small bowl, whisk, large pot, colander, tongs, measuring cups

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Summer Party, Potluck, Picnic, Barbecue

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian-American

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Crunchy, Chewy, Creamy, Juicy

Flavors

Savory, Tangy, Salty, Spicy, Herbaceous, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 60 min in hot weather), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add fresh lettuce and basil just before serving when possible), freezer : (Not recommended because fresh vegetables, lettuce, and cheese lose texture)