Creamy Italian Pasta Salad with Giardiniera
A creamy, tangy pasta salad packed with crunchy pickled vegetables, Genoa salami, mozzarella, pepperoncini, and fresh arugula.
Servings: 6
Calories: 683kcal
Ingredients
Creamy Italian Dressing
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp white balsamic vinegar
- 1 tsp pepperoncini liquid
- 1 tsp honey
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Pasta Salad
- 1 pound macaroni pasta
- 2 cups giardiniera drained and roughly chopped
- ¼ cup diced pepperoncini
- 8 ounces Genoa salami cubed
- 8 ounces mini mozzarella balls drained
- 3 cups arugula
Instructions
- Bring a large pot of generously salted water to a boil. Cook the macaroni according to the package directions until al dente.
- Drain the pasta and rinse it under cold water until completely cooled. Drain thoroughly.
- While the pasta cooks, make the creamy Italian dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, white balsamic vinegar, pepperoncini liquid, honey, salt, and black pepper until smooth.
- Add the cooled pasta to a large bowl along with the chopped giardiniera, diced pepperoncini, cubed salami, and mozzarella balls.
- Pour the dressing over the pasta salad and toss until everything is generously and evenly coated.
- Refrigerate until ready to serve. Just before serving, fold in the arugula and taste for additional salt and pepper.
Notes
You can replace the giardiniera with an equal amount of your favorite mixed pickled vegetables. Drain them well and roughly chop any larger pieces before adding them to the salad.
Nutrition
Serving: 1 serving | Calories: 683kcal | Carbohydrates: 62g | Protein: 26g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 1988mg | Potassium: 471mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1082IU | Vitamin C: 15mg | Calcium: 188mg | Iron: 3mg
