Fusilli salad with salami, provolone, and sun-dried tomato vinaigrette recipe

Pasta salad from the deli counter might be convenient, but that’s about all it has going for it the heavy dose of mayo, mushy pasta, and dull, overcooked vegetables translate into a disappointing dish. For a bold and satisfying pasta salad that wouldn’t taste like a last-ditch dinner, we were inspired by traditional antipasto flavors. Thickly cut salami and provolone added a salty, savory bite and richness, and a handful of sliced kalamata olives added a brininess that helped to punch up the flavor. With several rich ingredients already in the mix, a mayonnaise-based dressing was overkill, so we swapped it out in favor of a bright olive oil–based vinaigrette accented with tangy sun-dried tomatoes, red wine vinegar, garlic, and basil. When left to marinate for a day or two, the pasta took on even more flavor; to loosen the
dressing and quickly take the chill off the pasta, we stirred in a little boiling water. Chopped baby spinach added just before serving lent extra color and freshness. Other pasta shapes can be substituted for the fusilli.