Servings: 12 servings
Calories: 581kcal
Ingredients
Parmesan Vinaigrette
- ¾ cup olive oil
- ¾ cup avocado oil
- 1 cup red wine vinegar
- 1½ cup parmesan, finely grated
- 2 tablespoon dried oregano
- 2 tbsp dijon mustard
- ½ cup chives, minced
- kosher salt and fresh ground pepper, to taste
Pasta Salad
- 1 lb uncooked pasta of choice
- 2 cups zucchini, diced
- 2 cups salami, diced
- 2 cups fresh mozzarella pearls
- 2 cups cherry tomatoes, halved
- 1½ cups pepperoncini peppers, finely diced
- 1 cup red onion, finely diced
- 1 cup mixed sweet peppers, sliced into rings
Instructions
Parmesan Vinaigrette
- Whisk all ingredients together and set aside.
Pasta Salad
- Cook pasta of choice according to package instructions. Drain.
- Toss remaining salad ingredients in a large bowl along with cooked pasta. Drizzle approximately ¾ of vinaigrette over the veggies, meat, and cheese. Toss to combine.
- Add remaining vinaigrette if desired or reserve for topping. Salt and pepper, to taste.
- Garnish with fresh chives, basil, and/or parsley.
- Enjoy!
Notes
Nutrition
Serving: 1 serving | Calories: 581kcal | Carbohydrates: 20g | Protein: 18g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 38mg | Sodium: 1325mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 41mg | Calcium: 289mg | Iron: 2mg
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